This casserole is one of those dishes that feels like home from the moment it starts baking. It’s a blend of familiar, comforting flavors—tender chicken mingling with savory herbs, the nutty warmth of brown rice, and the subtle sweetness of fresh vegetables. There’s something quietly satisfying about the way it bubbles away in the oven, filling the kitchen with a cozy aroma that draws everyone in. I remember the first time I made it, juggling a distracted toddler and a phone call, almost forgetting to stir the mixture before baking. Somehow, that little chaos made it taste even better, like a secret ingredient only a busy kitchen can add.
Every bite has a texture that’s both hearty and soft, with a hint of chewiness from the brown rice that keeps it interesting. It’s not fancy, exactly, but it’s reliable and nourishing—the kind of meal you can count on when you want to feel grounded after a long day. And the cheese on top melts into golden, bubbly perfection, just enough to make it indulgent without tipping into heavy territory.
Why You’ll Love It
- It’s a straightforward dish, which means you don’t need to overthink dinner on a busy weeknight.
- High protein content keeps you full and satisfied, making it a smart choice for active families.
- The combination of brown rice and vegetables adds fiber and nutrients, but it’s not overly complicated or fussy.
- It’s simple—and that’s kind of the point; no need for fancy ingredients or complicated prep.
- Leftovers reheat well, although the texture of the veggies softens a bit after a day or two, which some might find less appealing.
If you’re wondering whether it’s a good fit for picky eaters, the mild flavors and cheesy topping usually win them over. Plus, it’s a sneaky way to get some extra veggies onto plates without a fuss. This casserole has become my fallback when the week’s chaos peaks, offering a warm, filling meal that feels like a small victory.
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High Protein Chicken Rice Casserole
- Total Time: 1 hour
- Yield: 6 1x
Description
A delicious and nutritious high protein chicken rice casserole packed with tender chicken, brown rice, and vegetables, perfect for a wholesome family meal.
Ingredients
2 cups cooked brown rice
1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 cup low-sodium chicken broth
1 cup plain Greek yogurt
1 cup shredded reduced-fat cheddar cheese
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup chopped broccoli florets
1 cup chopped carrots
1 cup chopped bell pepper (any color)
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
Instructions
Preheat the oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat.
Add chopped onion and garlic to the skillet and sauté for 3-4 minutes until softened.
Add chicken pieces to the skillet and cook for 5-6 minutes until lightly browned but not fully cooked through.
Stir in chopped broccoli, carrots, and bell pepper; cook for an additional 3 minutes until vegetables start to soften.
In a large mixing bowl, combine cooked brown rice, chicken broth, Greek yogurt, dried thyme, dried oregano, salt, and black pepper. Mix well.
Add the sautéed chicken and vegetable mixture to the bowl and stir until evenly combined.
Transfer the mixture into a greased 9×13 inch casserole dish.
Sprinkle shredded cheddar cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 10-15 minutes until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes: You don’t need any special equipment here—just a good skillet and a casserole dish you can cover. I like to serve this with a crisp green salad or some simple steamed greens to cut through the richness. If you want to switch things up, swapping the broccoli for green beans or the bell pepper for zucchini works fine, though I haven’t tested every combination extensively. Some days, I even toss in a handful of chopped spinach late in the cooking to sneak in more color. For a creamier twist, a splash of cream or a dollop of sour cream can replace the Greek yogurt, but it changes the texture a bit.
FAQ
Can I use white rice instead of brown rice? Yes, though the texture and cooking time might change, so keep an eye on it. Brown rice adds a nuttier flavor and more fiber, but white rice will still taste good.
Is it okay to prep this casserole ahead of time? Absolutely. You can assemble it the night before and bake it when you’re ready. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Can I freeze leftovers? Yes, this casserole freezes well for up to three months. Thaw it overnight in the fridge and reheat gently to keep the texture intact.
When that weeknight hunger hits and you want something reliable, this casserole is ready to answer the call. Give it a try—you might find it becoming a quiet favorite in your kitchen, too.