Broccoli & Chicken Casserole with Jalapeños Recipe

Broccoli and Chicken Casserole -

5 from 1 reviews

This broccoli and chicken casserole with jalapeños is creamy and cheesy with a touch of spice. Great for cold nights and even better the next day.


  • 7 cups water
  • 1 cup uncooked brown rice (2 cups cooked)
  • 2 teaspoons canola oil
  • 3 skinless chicken breasts
  • 4 cups small broccoli florets
  • 2 teaspoons olive oil
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ¼ cup chopped green bell pepper
  • 1 clove garlic
  • 1 small jalapeno
  • ½ cup (4 oz) fat-free cream cheese
  • ½ cup shredded cheddar cheese
  • 1 cup skim milk
  • ¼ cup (1 oz) grated Parmesan cheese
  • salt
  • freshly ground pepper


  1. Preheat oven to 375°.
  2. In a medium saucepan add uncooked rice to 2 cups water; bring to a boil. Reduce heat and let simmer for 30 minutes. Remove from heat when rice is fully cooked.
  3. While rice cooks, heat a large saucepan over medium-high heat. Add canola oil. Season chicken breasts with salt and pepper. Place in pan. Cook 7-10 minutes on each side until fully cooked. Remove from pan. Using 2 forks, shred chicken.
  4. After chicken is removed from pan, add remaining 5 cups water; bring to a boil. Add broccoli; cook until slightly tender. Strain broccoli into a colander; discard water.
  5. In same large saucepan over medium heat, add add olive oil to coat pan. Add onion, celery, bell pepper, garlic, and jalepeño; saute 5-7 minutes until tender.
  6. Add cream cheese and cheddar cheese, stirring until cheese melts. Remove from heat; stir in rice, broccoli, chicken, milk, salt, and veggie pepper. Pour mixture into a 9 x 12 baking pan; sprinkle with Parmesan cheese.
  7. Bake at 375° for 20 minutes or until cheese melts. Remove from oven; let stand for 5 minutes.


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