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Cheesy Brown Rice, Broccoli and Chicken Casserole

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  • Prep 30 min
  • Total 50 min
  • Servings 6
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Make a satisfying casserole out of good-for-you ingredients like broccoli and brown rice. Hint: the leftovers are just as good!
By Cindy Ensley
Updated Jun 16, 2014
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  • 1 bag (12 oz) frozen broccoli florets
  • About 1/4 cup olive oil
  • 1 lb boneless skinless chicken breast, diced into bite-size pieces
  • Salt and pepper, to taste
  • Red pepper flakes, as desired
  • 1/2 onion, diced
  • 1 clove garlic, finely chopped
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/2 cup milk
  • 1 1/2 cups cooked brown rice
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 1 tablespoon butter, melted
Make With
Gold Medal Flour


  • 1
    Heat oven to 400°F. Lightly grease 10-inch round baking dish with olive oil; set aside.
  • 2
    Microwave frozen broccoli on microwavable plate uncovered on High 4 minutes; set aside.
  • 3
    In 10-inch skillet, heat a few teaspoons of the olive oil over medium-high heat until hot. Add chicken, salt, pepper and red pepper flakes. Cook until golden on outsides and no longer pink in center. Remove chicken to plate. Add onion to the still-hot pan; season with salt, and cook until onion begins to soften and become translucent. Add garlic; cook 60 seconds. Add 2 tablespoons of the olive oil, followed by flour, and stir to make a roux. Cook the roux 1 to 2 minutes or until lightly golden. Gradually beat in the chicken broth with whisk, followed by the milk, and simmer until slightly thickened into a gravy.
  • 4
    Either in the skillet (if large enough), or a large mixing bowl, mix the chicken, gravy, broccoli, brown rice, and half of the cheese. Pour mixture into baking dish. In small bowl, mix bread crumbs and melted butter; add remaining cheese, and spread the mixture on top of casserole.
  • 5
    Bake about 20 minutes or until top is crisp and golden and casserole is bubbling around edges. Let sit a few minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use regular brown rice (either cook it as directed on package or buy precooked); don't use quick-cooking rice-it will lose its texture in the casserole.
  • tip 2
    This casserole reheats nicely in the microwave or oven. To reheat in the oven, just cover the top with foil to prevent the top from burning.


Nutrition Facts are not available for this recipe
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