I’ve got another simple skillet dinner for you today. This Cheddar Broccoli Chicken and Rice Casserole is a delicious, cheesy meal that will warm you right up. By using healthier ingredients like chicken, brown rice, and fat-free cream of chicken soup, you can add plenty of cheese and even some crumbled crackers on top, and one serving will still only be 7 green, 6 blue, or 4 purple points on the MyWW program!

A skillet casserole made in a snap.

Many casseroles must cook for 1 hour in the oven, but not this recipe! By using minute brown rice and cooking this casserole dish on the stove-top in a skillet, this dinner can be made in about 20 minutes!

My family’s reaction.

From time to time, I like to describe to you the reactions of my family members who try the recipes. There were two people who especially enjoyed this dinner, along with me, of course. This dinner was right up my husband and daughter’s alley. I asked them, “how would you describe this recipe?” My husband said, “I just want to keep eating more and more of it.” Here’s what’s funny…the next day, I was reheating the little bit of leftovers we had left to eat as a snack. My daughter said, “The thing is, it’s really good at first, but then you can only eat so much of it.” So, take that and do what you want with it.

My interpretation of this is that you enjoy it so much that you want to keep eating and eating it, but it fills you up, so you really can only eat so much.

You can leave us a comment at the bottom of this post and tell us what you think of this recipe after you make it. We would love to hear your opinion!

Busy behind the scenes.

You may have noticed I have not been very active on the blog lately. I actually am very busy, but it is all behind the scenes, updating, and recreating type work to make the content on the blog and our ebooks more helpful to you, our readers. Thank you for your patience with us. My sweet daughter, who really wanted an iPad, put in many hours updating things so most of the recipes on the blog now include the green, blue, and purple points on the MyWW plan!

One of the things my daughter noticed as she went into each post was how many times I mentioned my family and shared about my kids. I explained to her that the food I make is for my family, so it just makes sense. I also told her that while the blog is about healthy recipes and meal plans, the people who come regularly to the blog like to get a peek into our lives from time to time.

When my kids were younger, I imagined them one day looking back at the blog and seeing that I was/am proud of them. I still imagine them someday understanding just how much I thought about them, even as I did my work. I will continue to share about them from time to time…for me, them, and you, my friends. This is a picture of me with my sweet daughter when we were at a football game…

Love you, Keels! Thanks for your help on the blog. You worked many hours, and you did it with such a sweet, cheerful spirit. I really appreciated your help so much. You are so special, and I love you very much.

Alrighty, let’s get to this recipe!

Here is what you need:

1 cup instant brown rice, uncooked
Water to cook the brown rice
2 cups chicken broth
1 pound boneless, skinless chicken breasts, chopped
4 cups broccoli florets, chopped in small pieces (about 1 head broccoli)
2 tablespoons chopped onion
1 (10.5 ounce) can 98% fat-free cream of chicken soup
2 tablespoons fat-free milk
2 tablespoons light sour cream
1 teaspoon garlic powder
1/2 teaspoon Mrs. Dash chicken seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup reduced-fat shredded cheddar cheese, divided
5 reduced-fat club crackers, crushed

Here is what you do:

Cook brown rice according to the directions on the package.

Pour broth into a large stir fry skillet and set over medium heat. Add chicken, broccoli, and onion and cook 10-12 minutes, or until the chicken is fully cooked; drain broth.

Add cooked rice, cream of chicken soup, milk, sour cream, garlic powder, chicken seasoning, salt, pepper, and 1/2 cup cheese to the skillet with the chicken/broccoli mixture. Mix the ingredients well and cook 4-5 minutes, or until warmed throughout.

Top with 1/2 cup shredded cheese and the crumbled crackers; cover and cook 2-3 minutes, or until the cheese is melted.

Makes 5 servings.
One serving is approximately 1 cup (more or less, depending on how much broccoli you used)
One serving is 7 green, 6 blue, and 4 purple points.

Print Recipe

5 from 3 votes

Cheddar Broccoli Chicken and Rice Casserole

One serving is 7 green, 6 blue, and 4 purple points.

Makes: 5 servings

Calories: 225

Author: Alisha Hughes

Ingredients

• 1 cup instant brown rice, uncooked
• Water to cook the brown rice
• 2 cups chicken broth
• 1 pound boneless, skinless chicken breasts, chopped
• 4 cups broccoli florets, chopped in small pieces (about 1 head broccoli)
• 2 tablespoons chopped onion
• 1 (10.5 ounce) can 98% fat-free cream of chicken soup
• 2 tablespoons fat-free milk
• 2 tablespoons light sour cream
• 1 teaspoon garlic powder
• 1/2 teaspoon Mrs. Dash chicken seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup reduced-fat shredded cheddar cheese, divided
• 5 reduced-fat club crackers, crushed

Instructions

• Cook brown rice according to the directions on the package.
• Pour broth into a large stir fry skillet and set over medium heat. Add chicken, broccoli, and onion and cook 10-12 minutes, or until the chicken is fully cooked; drain broth.
• Add cooked rice, cream of chicken soup, milk, sour cream, garlic powder, chicken seasoning, salt, pepper, and 1/2 cup cheese to the skillet with the chicken/broccoli mixture. Mix the ingredients well and cook 4-5 minutes, or until warmed throughout.
• Top with remaining 1/2 cup shredded cheese and the crumbled crackers; cover and cook 2-3 minutes, or until the cheese is melted.