Chicken Broccoli Rice Casserole | Easy, Cheesy, and Healthy

This cheesy chicken broccoli rice casserole recipe is a healthy version of the classic with NO cream of anything soup. Comfort food you can feel good about!
This cheesy chicken broccoli rice casserole recipe is a healthy version of the classic with NO cream of anything soup. Comfort food you can feel good about!
Ingredients
  •  1 3/4 cups low-sodium chicken stock
  •  2 cups instant brown rice — if you use white rice or non-instant rice, the cooking time and amount of liquid needed may differ
  •  1 pound broccoli florets — chopped into bite-sized pieces
  •  1 teaspoon extra-virgin olive oil
  •  1 pound boneless skinless chicken breasts — chopped into bite-size pieces
  •  3/4 teaspoon kosher salt — divided
  •  3/4 teaspoon garlic powder — divided
  •  1/2 teaspoon black pepper — divided
  •  2 tablespoons all-purpose flour
  •  2 cups milk — divided (I used skim)
  •  3 tablespoons Dijon mustard
  •  1/3 cup nonfat plain Greek yogurt
  •  1 1/2 cups reduced-fat shredded cheddar cheese — divided (about 6 ounces)

Instructions
  • Place a rack in center of oven and preheat oven to 375 degrees F. Lightly grease a deep 9-inch-square baking dish or a 3-quart casserole dish.
  • Bring the chicken stock to a boil in a large pot, then add the rice. Return to a boil, add the broccoli to the top of the rice (no need to stir it together), then cover, reduce the heat to low, and let cook 5 minutes. Remove the pot from heat and let sit, covered, for an additional 5 minutes. Most of the rice liquid should be absorbed.
  • Meanwhile, heat the olive oil in a Dutch oven or other large deep pot over medium-high. Add the chicken, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Sauté until cooked through and no longer pink in the center, about 4 to 6 minutes, then remove to a plate. Being careful not to burn yourself, wipe the pot clean with a paper towel.
  • Reduce the heat to medium. In a small bowl or large measuring cup, whisk together the flour and 1/2 cup milk. Pour the mixture into the pot, then add the remaining 1 1/2 cups milk. Cook, stirring constantly until thickened, 7 to 10 minutes. Remove from the heat and whisk in the Dijon, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon black pepper. Stir in the Greek yogurt and 1 cup of the shredded cheese until smooth.
  • Add the rice and broccoli mixture and the reserved chicken to the cheese sauce, stirring gently to coat. Spoon the mixture into the prepared dish and top with the remaining 1/2 cup cheese. Bake 25 minutes until hot and bubbly. Let stand 10 minutes, then serve.