Healthier Chicken Broccoli Cheese Casserole
Prep time
Cook time
Total time
Rice supports the creamy, cheesy, gooey goodness that's the foundation of this tasty and filling casserole dish.
Recipe type: Main Dish, Casserole
Cuisine: American
Serves: 10 servings
  • 3-4 bonless, skinless chicken breasts, or leftover chicken, or shredded rotisserie chicken
  • 1 medium head of broccoli or a bag of fresh broccoli that is cut into florets
  • 2-3 cups of cooked rice, white or brown
  • 1 10oz can of cream of chicken, cream of mushroom, or cream of celery soup
  • 1 cup plain yogurt or Greek yogurt, full fat works best
  • ½ cup mayonnaise, full or low fat
  • 1 cup of shredded carrots (if desired)
  • ½ cup of frozen peas (if desired)
  • 8 oz button mushrooms, quartered (if desired)
  • 1 Tablespoon fresh lemon juice
  • 2½ - 3 cups of cheddar cheese, grated
  1. Preheat oven to 350 degrees F. Grease a 9x13 baking dish with nonstick spray or butter.
  2. If using raw chicken breasts, put the meat in a pot, fill the pot with just enough water to cover, bring to a boil, put a lid on the pot, reduce the temperature to a low simmer, and poach the breasts for 15-20 minutes, until cooked through and juices run clear. Remove the chicken from the pot, and allow to cool, even slightly. Using 2 forks or your fingers, shred the meat.
  3. If using leftover chicken, just make sure it's shredded.
  4. Steam the broccoli for 2-5 minutes, until crisp-tender. Run under cold water to stop cooking.
  5. In a large bowl, mix the soup, yogurt, mayonnaise, lemon juice, shredded chicken, and ½ of the cheese, and carrots, peas, and mushrooms if using. Season with salt and pepper. Mix ingredients.
  6. To Assemble:
  7. Spread the rice in an even layer in the baking dish.
  8. Distribute the broccoli in an even layer over the rice.
  9. Top with the remaining cheddar cheese.
  10. Bake for 40-45 minutes, until bubbly.
  11. Remove from the oven, and let stand for 10 minutes before serving.
Serve with garlic bread or warmed dinner rolls or a tossed salad.
Recipe by At Mimi's Table at