Chicken Casserole

A chicken casserole that’s cheesy, filling, and healthy.


  • minute brown rice  ·  2 cups 
  • chopped broccoli florets  ·  5 cups 
  • medium yellow onion, finely diced  ·  1/2 
  • medium carrots, finely diced  ·  2 
  • frozen green peas  ·  2 cups 
  • chicken broth  ·  2 cups 
  • 2% milk  ·  2 cups 
  • shredded cheddar cheese, divided (6 oz. and 2 oz.)  ·  8 ounces 
  • garlic powder  ·  1/4 teaspoon 
  • salt  ·  1/8 teaspoon 
  • ground pepper  ·  1/8 teaspoon 
  • boneless, skinless chicken breast (raw)  ·  2 pounds 
  • shredded parmesan cheese  ·  1 ounce 


  • First, preheat oven to 375ºF and spray a large ceramic casserole dish with nonstick cooking spray.
  • Next, place minute brown rice, broccoli florets, yellow onion, carrots, and green peas on the bottom of the casserole dish.
  • Prepare cheese sauce by placing broth and milk into a small saucepan. Heat over medium heat.
  • Once simmering, turn down low/medium and add in 6 oz. shredded cheddar cheese, garlic powder, salt, and pepper. Continuously stir until the cheese melts and your cheese sauce has formed.
  • Immediately pour over rice and veggies and mix.
  • Next, slice chicken breasts into 1-inch cubes and add that to the casserole dish and mix making sure everything is fully coated in cheese sauce.
  • Bake at 375ºF, uncovered, for 30 minutes.
  • Then, add 2 oz. shredded cheddar cheese and 1 oz. shredded parmesan cheese to the top of the casserole dish and bake for an additional 15-20 minutes.
  • Let casserole rest on the stovetop for 15-20 minutes before serving to further thicken.
  • Remove from the oven and add a generous amount of cheese to the top. Place back in the oven for 15-20 more minutes.

Once your chicken is fully cooked let your casserole rest. By letting your casserole rest on the stove-top for 15 minutes, you’ll let all of the liquid the chicken gave off soak up into the rice and veggies. I promise it’s worth it!

Chantilly Chardonnay

Chantilly Chardonnay

Chantilly is an attractive Chablis-style wine, pale gold, with floral aromas of white peach, lemon and butterscotch.