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Chicken, Rice and Broccoli Casserole

Juicy chicken, fluffy and flavorful rice and perfectly roasted broccoli. This chicken, rice and broccoli casserole is delicious and is made in one pan!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 408kcal



  • 2 Tbls Ghee
  • 1 Yellow Onion diced
  • 3 cloves Garlic minced
  • 2 cups White Rice
  • 2.5 cups Chicken Broth
  • 1 cup Coconut Milk full fat
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Italian Seasoning
  • 1/2 tsp Garlic Powder
  • 2 cups Broccoli Florets chopped


  • 3 Large Chicken Breasts or 4 small
  • 1/2 tsp Salt
  • 1 tsp Chili Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning
  • 2 Tbls Olive Oil


  • Preheat the oven to 325' and put the ghee, onion, garlic and rice in a baking dish. Stir and place in the oven for 5 minutes to lightly toast the ingredients and remove from the oven
  • Add in the rice seasonings, the broth, and coconut milk. Stir to combine and cover the baking dish tightly with foil. Bake for 25 minutes and then remove from the oven
  • While the rice is baking, combine the seasonings for the chicken in a small bowl and then rub all over the chicken 
  • When the rice is done baking, carefully remove the foil and stir in the broccoli. Then place the chicken in the rice and broccoli mixture and cover with foil again and bake another 15 minutes
  • Remove the foil and bake for another 5-10 minutes. The rice should be fluffy and cooked through and the chicken should be completely cooked as well
  • Remove from the oven, set the chicken aside and let it rest a few minutes before slicing. Stir the rice and broccoli and season with additional salt and pepper to taste


Calories: 408kcal | Carbohydrates: 42g | Protein: 23g | Fat: 16g | Fiber: 1g