Chicken Broccoli Rice Casserole – a warm, filling and healthy one-pan meal that is Super Easy to make, delicious and an excellent choice for a healthy dinner. Perfect for those crazy weeknights!
I have been pushing myself to eat healthy. Working at home doesn’t actually guarantee ME eating healthy food choices all the time especially when I’m always swamped with blogging work, house chores and motherly/wife duties.
Please tell me this is healthy- this right right ? Look at those veggies.
And when you have kid(s) in the house, you bet you want them to go the healthy route, too! But who says veggies and kids are absolute besties? My little fella would say it upfront that he doesn’t like a particular food. He used to love broccoli but not so much recently.
So I’m up for a healthy mission A.K.A sneak-in-those-broccoli and make ‘em look kid-friendly.
Oh boy, and never did I fail. I even tried this recipe twice before posting it up here and they both get the same approval rate from hubby and my kiddo. You should see me dancing “The Imma Way” as my son made a huge serving of this Chicken Broccoli Rice Casserole onto his plate. 😀
Mission accomplished!!
Now onto my second mission — that is to make you and your family love this to the point of making it frequently.
Well, aside from the fact that this dish has all the food group in one skillet, it’s also filling and money-saver. This is freezer-friendly, too. Oh yes!! Now, where are those frugal Mamas here?
You can actually cook this in big batches and in advance, transfer to freezer-safe dish, cover tightly and freeze. Just thaw it overnight in the refrigerator and dump it in a greased casserole dish and reheat for lunches and dinners throughout the week.
The flavors in dish is simple yet sooo appealing. You don’t even need to sweat out during the prep stage.
This Chicken Broccoli Rice Casserole could be your new favorite one-pan meal that is quick, healthy and tasty. Before you know it, dinner is ready to be served and devoured.
Enjoy!
Tips and Notes
- For a healthier option, you may opt to use brown rice over white rice for this recipe.
- Feel free to swap rice with quinoa or another whole grain substitute and the broccoli for any sauteed vegetables. It all depends on your and your family’s preference.
- In freezing this dish, let it cool down before transferring to a freezer-safe dish. Cover it tightly and freeze for up to 2 months. If you’re ready to serve it up, thaw it in the refrigerator for about 8 hours before baking it at 350 degrees for 25-35 minutes. Or you can also bake it directly from the fridge and just add another 10 minutes or so when baking.
CATHY C TARR says
Thank you for this recipe it was wonderful. I love that your recipes are real cooking and don’t use canned soups. Thanks again
Imma says
Thank you so much Cathy for your valuable feedback:) Stay tuned and enjoy more soup recipes:)
Sue says
Can I leave off the butter and flour?
Imma says
The butter and flour make a roux that thickens the sauce. If you want to leave it out, I would stir 1½ tablespoons of cornstarch (or into the unheated chicken broth to replace the 3 tablespoons of flour. Hope that makes sense. Let me know how it goes.