Whether it’s for a special occasion or weeknight meal, this broccoli and rice casserole—complete with chicken and lots of cheese—is destined to impress. These mini casseroles are perfectly portioned and come together in 20 minutes, plus they’re brimming with flavor. For a vegetarian-friendly version, simply omit the chicken or replace it with a plant-based version. You can also save the milk and use it in another recipe, like stovetop macaroni and cheese. 

Vanessa Pruett
Recipe by Cooking Light November 2011

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Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: 1 casserole)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine milk and water in a medium saucepan; bring to a boil. Add rice; cook 10 minutes. Remove rice; keep warm. Return milk mixture to a simmer. Add broccoli; cook 5 minutes. Drain; discard milk mixture.

  • Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, celery, and bell pepper; sauté 5 minutes. Add cream cheese and processed cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, salt, and black pepper. Spoon 1 cup rice mixture into each of 4 (10-ounce) ramekins coated with cooking spray. Sprinkle each serving with 1 tablespoon Parmesan. Bake at 375° for 10 minutes or until cheese melts.

Nutrition Facts

327 calories; fat 9.5g; saturated fat 5.2g; mono fat 2.5g; poly fat 0.5g; protein 29g; carbohydrates 31.3g; fiber 2.2g; cholesterol 76mg; iron 1.7mg; sodium 633mg; calcium 284mg.