Chicken Broccoli Rice Casserole is creamy, hearty, and packed with flavor, but with a lighter, healthier twist. Imagine tender pieces of chicken, broccoli, and a creamy sauce over a layer of rice. For just 4 Points, this is sure to become a household favorite.
I decided to swap traditional white rice for cauliflower rice, and it’s a game-changer. I topped it off with a bit of mozzarella cheese, and the result was mouthwatering! For similar Weight Watchers recipes, head to our Weight Watchers Casseroles page!

Why you should try Chicken Broccoli Rice Casserole
There are plenty of reasons why this casserole should be on your dinner table:
- Low in Weight Watchers Points: Believe it or not, this creamy, flavorful dish is only 4 points per serving! It’s one of the best comfort foods I’ve found that doesn’t pack on the points.
- Easy to Make: Don’t be intimidated by the thought of making cauliflower rice. Sure, it can be a bit messy (I’m looking at you, little cauliflower bits that get everywhere), but once you get past that, the rest of the ingredients come together in no time. And this is one of those dishes that always turns out perfectly.
- Customizable: This casserole is so versatile. You can add more veggies like green beans or red bell peppers, or switch up the sauce with cream of asparagus if you can’t find cream of mushroom. The possibilities are endless!
- Great for Meal Prep: This casserole is a lifesaver for meal prepping. It reheats beautifully, so it’s perfect for making ahead of time and enjoying throughout the week.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 6
Serving Size: 400 g.
4 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)
Ingredients:

- 2 chicken breasts (500 g), boneless and skinless, diced
- 1 teaspoon olive oil (5 ml)
- 1 medium onion, diced (150 g)
- 3 cloves garlic, minced
- 4 cups broccoli florets (400 g), lightly steamed
- 4 cups cauliflower rice (400 g)
- 1 cup low-fat plain Greek yogurt (240 g)
- 1 cup skim milk (240 ml)
- 1 packet instant cream of mushroom soup mix (about 18 g)
- 1 cup shredded mozzarella cheese (120 g)
- 2 tablespoons grated Parmesan cheese (optional, 20 g)
- Salt and pepper, to taste
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) casserole dish and set aside.
- Steam the broccoli: Lightly steam the broccoli florets for 3-4 minutes until they are bright green and slightly tender. Drain and set aside.
- Prepare the chicken: Season the diced chicken breasts with salt and pepper. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the diced onions and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another minute. Then, add the cauliflower rice and sauté everything together for about 5 minutes, until the cauliflower is tender. Set aside.
- Prepare the creamy sauce: In a medium bowl, whisk together the Greek yogurt, skim milk, and the instant cream of mushroom soup mix until smooth and creamy.
- Layer the casserole: Start by spreading the sautéed cauliflower rice and onion mixture at the bottom of the greased casserole dish. Next, add a layer of the cooked chicken pieces. Then, spread the steamed broccoli on top of the chicken. Finally, pour the creamy sauce evenly over the entire dish, ensuring all layers are covered.
- Top with cheese: Sprinkle the shredded mozzarella cheese over the top of the casserole. For extra flavor, you can also add the grated Parmesan cheese if you choose to use it.
- Bake: Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden.
- Serve: Let the casserole cool for about 5 minutes before serving. This dish is best enjoyed warm and can be stored in the refrigerator for up to 3 days.





Notes:
- Broccoli: Lightly steaming the broccoli beforehand helps maintain its bright green color and ensures it stays tender in the casserole.
- Cauliflower Rice: If you’re making your own cauliflower rice, pulse the cauliflower in a food processor until it resembles grains of rice.
Variations and Substitutions
Want to change it up? Try these variations:
- Swap cauliflower for quinoa or brown rice: If you’ve got some extra points to spare, you can switch out the cauliflower rice for brown rice or quinoa.
- Add extra veggies: Green beans and sweet corn work wonderfully in this casserole. I’ve also thrown in red bell peppers for a pop of color and sweetness.
- Try different Cream Soups: While I love using cream of mushroom, you can easily swap it for cream of chicken or cream of asparagus. Each one pairs perfectly with the chicken and broccoli.
Tips and Tricks for making Chicken Broccoli Rice Casserole
To ensure your casserole turns out perfectly every time, here are a few helpful tips:
1. Sauté the Chicken First: Start by browning your chicken in the pot. Once the chicken is golden brown, set it aside and sauté the onions and cauliflower rice in the same pan. This will infuse all those flavors into your dish. Don’t rush this step—the more color you get, the better the final flavor.
2. Cover with Foil While Baking: For the first 20 minutes of baking, cover the casserole with foil. This traps the moisture inside, ensuring everything cooks evenly. After that, remove the foil so the mozzarella cheese gets that perfect golden-brown crust.
3. Don’t Worry About a Thick Cream Base: When you mix the soup packet with milk and yogurt, it may seem a bit thick, but don’t fret. The moisture from the broccoli and other vegetables will balance it out during cooking, leaving you with a creamy, dreamy casserole.
4. Serve It Hot: Like most casseroles, this dish is best served hot. The flavors meld together wonderfully, and that melted mozzarella on top just screams comfort.
Chicken Broccoli Rice Casserole

Ingredients
- 2 chicken breasts, 500 g, boneless and skinless, diced
- 1 teaspoon olive oil, 5 ml
- 1 medium onion, diced (150 g)
- 3 cloves garlic, minced
- 4 cups broccoli florets, 400 g, lightly steamed
- 4 cups cauliflower rice, 400 g
- 1 cup low-fat plain Greek yogurt, 240 g
- 1 cup skim milk, 240 ml
- 1 packet instant cream of mushroom soup mix, about 18 g
- 1 cup shredded mozzarella cheese, 120 g
- 2 tablespoons grated Parmesan cheese, optional, 20 g
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch (23×33 cm) casserole dish and set aside.
- Steam the broccoli: Lightly steam the broccoli florets for 3-4 minutes until they are bright green and slightly tender. Drain and set aside.
- Prepare the chicken: Season the diced chicken breasts with salt and pepper. In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the chicken and cook for 5-7 minutes, until browned and cooked through. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the diced onions and cook for 3-4 minutes until translucent. Add the minced garlic and cook for another minute. Then, add the cauliflower rice and sauté everything together for about 5 minutes, until the cauliflower is tender. Set aside.
- Prepare the creamy sauce: In a medium bowl, whisk together the Greek yogurt, skim milk, and the instant cream of mushroom soup mix until smooth and creamy.
- Layer the casserole: Start by spreading the sautéed cauliflower rice and onion mixture at the bottom of the greased casserole dish. Next, add a layer of the cooked chicken pieces. Then, spread the steamed broccoli on top of the chicken. Finally, pour the creamy sauce evenly over the entire dish, ensuring all layers are covered.
- Top with cheese: Sprinkle the shredded mozzarella cheese over the top of the casserole. For extra flavor, you can also add the grated Parmesan cheese if you choose to use it.
- Bake: Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly, and the top is golden.
- Serve: Let the casserole cool for about 5 minutes before serving. This dish is best enjoyed warm and can be stored in the refrigerator for up to 3 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is instant cream of mushroom soup ? Also , brand name if possible . One of your other recipes calls for dried chicken soup mix . Not familiar with that , either .
Please and thank you .