This is an easy, stress free and healthier take on one of my favorite comfort food dishes growing up – chicken rice broccoli casserole!

Mom's Chicken Rice Broccoli Casserole | Burpees for Breakfast

Mom’s Chicken Rice Broccoli Casserole

Good Morning! Happy Friday!

Today, we are going back into the archives for an updated recipe! This casserole dish screams comfort food to me. Since we are getting into fall and I’m craving warm, hearty meals, I knew this would be the perfect recipe to bring back.

This recipe that first appeared on the blog April 22, 2015 (which is why I reference Spring!). Some of the text has been updated, along with the recipe and photos! I’m actually pretty happy with the new photos – I edited them on my iPhone and didn’t realize how great the filters are! I’m SO not even close to a food blogger, so I’ll take filter help when I can!

The Hubs did give his stamp of approval on this casserole – even though it’s dairy free! He’s also weirded out by nutritional yeast, so I told him it was a cheesy flavoring I added! 

If you need a vegetarian or low carb option, I list some suggestions below.


Before you say anything, I know it’s spring, going on summer. Which isn’t exactly the best time to share a casserole recipe. This time of year I love eating light: salads, smoothies, sandwiches. Anything quick and fresh.

But, the past week or so, I’ve been craving my mom’s Broccoli Chicken Rice Casserole. I ate it all the time growing up. Problem is, her casserole is made with dairy (cream of mushroom soup), white rice, and Velveeta. Anyone else eat that growing up? One of my favorite memories is making nacho dip from salsa and Veleeta. So tasty.

These days, it’d take a lot for me to voluntarily consume Velveeta and I’m not the best of friends with dairy, so I decided to make my own version! I kept the base: rice, broccoli, chicken and mushrooms. Coconut cream too the place of cow’s milk and cream of mushroom soup, while roasted red pepper hummus and nutritional yeast provided the cheesy flavor.

Mom's Chicken Rice Broccoli Casserole | Burpees for Breakfast

This Chicken Rice Broccoli Casserole is an easy, stress free and healthier take on one of my favorite comfort food dishes growing up. You’ll have enough for leftovers, if you don’t eat it all the first night!

It’s a great make ahead meal too. Just prep your rice and chicken on food prep day, along with chopping the mushrooms and cutting your broccoli – if you don’t use frozen. When you are ready for it, mix everything together, bake and enjoy!

This could also be a vegetarian meal too. Instead of chicken, you could sub extra mushrooms or even use temeph. Sub chicken broth for vegetable broth.

A low carb option could sub spaghetti squash for brown rice or just cut the rice serving in half!

The Original Photo

chicken-rice-casserole

INGREDIENTS

  • 1lb chicken thighs (could use chicken breast)
  • 1 – 1 1/2 cup cooked brown rice
  • 1 – 1 1/2 cup broccoli (I used frozen)
  • 1 – 8oz container mushrooms, chopped
  • 1/2 can coconut cream or full-fat coconut milk (only use the solids)
  • 2 TBSP roasted red pepper hummus
  • 1 heaping TBSP nutritional yeast
  • 1/2 – 1 cup chicken broth
  • salt + pepper to taste
  • onion salt seasoning (I used Trader Joe’s brand)

DIRECTIONS

  1. Preheat oven to 375.
  2. Add 1/2 cup of dry brown rice to pot. Cover with 1 cup water. Bring to boil and let cook for 40 minutes.
  3. While rice is cooking, add chicken thighs to pan. Season with salt, pepper and onion salt blend. Add chicken broth to cover the bottom. Let cook.
  4. While chicken is cooking, wash and chop mushrooms. Set aside.
  5. If using frozen broccoli, take it out of the freezer. If using fresh, add to a pot to blanch or steam.
  6. Once chicken is cooked through, remove from pan and cut into large chunks.
  7. Add mushrooms to pan with some oil. Let cook 2 – 3 minutes, then add broccoli and seasoning.
  8. Add chicken back to pan with mushrooms and broccoli, along with coconut milk, hummus and nutritional yeast. Stir to combine, adding more chicken broth if mixture is too dry.
  9. After rice is done cooking, add to pan along with other ingredients. Add more broth, if mixture is too dry.
  10. Place casserole mixture into a pan and bake at 375 for 30 – 35 minutes. If you prep a few days in advanced and put it in the oven from the refrigerator, it might take 40 – 45 minutes to heat through, depending on your oven.

[bctt tweet=”Can’t wait to make this Chicken Broccoli Rice Casserole from @burpees4bfast #eeeeats” via=”no”]

PIN FOR LATER!

Mom's Chicken Rice Broccoli Casserole | Burpees for Breakfast

What are your weekend plans?! Friday the 13th – anything exciting or scary happening on your end? I have a Toastmasters meeting this morning and a coffee date with my bestie this afternoon. The Hubs and I have a date planned and dinner with my parents. Nothing too crazy!

SO, TELL ME:

Do you ever had Chicken Broccoli Rice Casserole growing up?!
Do you have any comfort food dishes you made healthy?!

XOXO,
JEN

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