High Protein Cheesy Chicken and Broccoli Rice Casserole
Elevate your weekly dinner game with this High Protein Cheesy Chicken and Broccoli Rice Casserole—a hearty and wholesome dish that’s as nutritious as it is comforting! Perfectly seasoned chicken breasts, tender brown rice, and vibrant broccoli florets come together in a creamy blend of sharp cheddar cheese and Greek yogurt, creating a protein-packed meal that’s both delicious and satisfying. With layers of flavor enhanced by garlic, onion, and paprika, every bite delivers a delightful balance of cheesy goodness and nourishing ingredients. This easy-to-make casserole bakes to golden perfection, making it an ideal choice for busy weeknights or crowd-pleasing meal prep. Ready in just over an hour, this dish is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 1 pound skinless boneless chicken breasts
- 3 cups broccoli florets
- 1 cup brown rice
- 2 cups low-sodium chicken broth
- 2 cups sharp cheddar cheese, shredded
- 1 cup Greek yogurt
- 1 medium onion, diced
- 3 units garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
Instructions
Preheat oven to 375°F (190°C).
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
Add the minced garlic to the pot and cook for another 1-2 minutes until fragrant.
Pour the chicken broth into the pot and bring to a boil. Stir in the brown rice, reduce the heat to low and cover. Simmer for about 30-35 minutes, or until the rice is tender and the liquid is absorbed.
While the rice is cooking, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Sprinkle salt, black pepper, and paprika over the chicken breasts and cook in the skillet until browned and cooked through, about 6 minutes per side. Remove and let rest for 5 minutes before slicing into bite-sized pieces.
Steam the broccoli florets lightly until they are vibrant green and slightly tender, about 4-5 minutes. Drain and set aside.
In a large mixing bowl, combine the cooked rice, sliced chicken, broccoli, Greek yogurt, and 1 cup of cheddar cheese. Mix well to combine, ensuring everything is well coated.
Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining cup of cheddar cheese evenly over the top.
Bake in the preheated oven for 15 minutes, or until the cheese on top is melted and bubbly.
Remove the casserole from the oven and let it sit for 5 minutes before serving.
Nutrition Facts
Calories |
2421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 4453 mg | 194% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 16.9 g | ||
| Protein | 233.6 g | 467% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2023 mg | 156% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1976 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
