There’s something about the way the aroma of baked cheese and roasted chicken drifts through the house that makes you pause whatever you’re doing. I remember one evening, distracted by a half-finished email on my laptop, when the scent pulled me toward the kitchen. The casserole was bubbling gently, the cheese golden and inviting. I grabbed a fork and took a bite, that perfect mix of creamy, savory, and just a little earthy from the brown rice and veggies. It wasn’t fancy, but it was exactly what I needed after a long day—comforting, filling, and straightforward. Plus, I wasn’t stressing about complicated steps or a million dishes to wash afterward, which was a win in my book.
That moment, where the kitchen felt like the heart of the home, is why this High Protein Chicken Rice Casserole sticks with me. It’s a meal that makes you slow down, savor, and maybe even snag a second helping while no one’s looking.
Why You’ll Love It
- Fills you up with protein and fiber without feeling heavy—though it’s definitely not a quick snack.
- One dish, so cleanup is manageable even on busy nights.
- Comfort food vibes with a wholesome twist thanks to brown rice and fresh veggies.
- Easy to customize if you want to swap out the veggies or cheese, but the original combo is pretty solid.
- It’s simple—and that’s kind of the point. No fancy techniques, just honest cooking.
Even if you’re not usually into casseroles, this version feels fresh and satisfying without being too dense or overly creamy.
Print
High Protein Chicken Rice Casserole
- Total Time: 60 minutes
- Yield: 6 1x
Description
A hearty and nutritious high-protein chicken rice casserole packed with tender chicken, brown rice, vegetables, and cheese. 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 frozen peas
1 cup chopped carrots
1 cup chopped broccoli florets
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 sauté for 3-4 minutes until translucent.
Add minced garlic to the skillet and cook for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook for 5-7 minutes until they are no longer pink on the outside.
Stir in chopped carrots, broccoli florets, frozen peas, dried thyme, dried oregano, salt, and black pepper. Cook for another 3-4 minutes to slightly soften the vegetables.
In a large mixing bowl, combine cooked brown rice, chicken broth, Greek yogurt, and half of the shredded cheddar cheese. Mix well.
Add the cooked chicken and vegetable mixture to the rice mixture and stir until evenly combined.
Transfer the mixture into a greased 9×13 inch casserole dish and spread evenly.
Sprinkle the remaining 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 for an additional 10-15 minutes until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Kitchen Notes: I usually use a sturdy casserole dish that holds heat well, but almost any oven-safe pan will do. Serving this alongside a crisp green salad or some crusty bread balances the richness nicely. Sometimes I toss in a handful of chopped mushrooms or swap the frozen peas for fresh green beans if I have them on hand. If you like it a little spicier, adding a pinch of red pepper flakes before baking can wake up the flavors. I haven’t tested it with different cheeses, but swapping cheddar for mozzarella might give it a milder, creamier finish.
FAQ
Can I make this ahead of time? Yes, you can prep everything and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Is brown rice necessary? It adds a nice nutty flavor and fiber, but white rice works too if that’s what you have.
How long does it keep? Leftovers last about four days in the fridge. Reheat gently to keep it from drying out.
Give this casserole a try when you want a no-fuss meal that feels like a warm hug on a plate. You might find yourself making it more often than you expect.