Photo of One-Skillet Cheesy Chicken and Broccoli Casserole by WW

One-Skillet Cheesy Chicken and Broccoli Casserole

7
6
4
SmartPoints® value per serving
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Easy
This hearty, cheesy, whole-grain casserole is destined to become a family favorite. It combines tender chicken breasts with broccoli florets and brown rice, binding everything together with a creamy sauce. The cooking starts on the stovetop (and microwave), and a quick stint in the oven melts the cheese and slightly crisps the top. We call for cooked brown rice, which you can find either in the freezer section (thaw it first) or in shelf-stable pouches on the rice aisle.

Ingredients

Uncooked broccoli

12 oz, florets

Canola oil

2 tsp

Uncooked onion(s)

1 cup(s), chopped

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into bite-sized pieces

Kosher salt

1 tsp, divided

Black pepper

¾ tsp, divided

All-purpose flour

3½ Tbsp

No-salt-added chicken stock

1½ cup(s)

2% reduced fat milk

½ cup(s)

Long grain cooked brown rice

2½ cup(s)

Reduced-fat cheddar cheese

1 cup(s), shredded, or reduced-fat Colby Jack

Plain fat free Greek yogurt

cup(s)

Instructions

  1. Preheat the oven to 400°F. Place the broccoli in a microwave-safe bowl and add 2 tbsp water. Cover and microwave on High for 3 minutes or until crisp-tender. Uncover and drain off the water.
  2. Heat the oil in a large (10- or 12-in) cast-iron skillet over medium heat. Add the onion to the pan; sauté 5 minutes. Increase the heat to medium-high and add the chicken, ¼ tsp salt, and ¼ tsp pepper; cook until the chicken is no longer pink, about 5 minutes.
  3. In a medium bowl, whisk the flour into the chicken stock. Add the flour mixture, milk, and remaining ¾ tsp salt and ½ tsp pepper to the skillet; bring to a boil, and cook until thickened, about 2 minutes. Remove the pan from the heat. Stir in the rice, ⅓ cup cheese, and yogurt. Carefully stir in the broccoli (pan will be very full).
  4. Sprinkle the remaining ⅔ cup cheese over the rice mixture. Bake until the cheese melts and the casserole is bubbly around the edges, about 15 minutes.
  5. Serving size: 1 ⅓ cups