Skinny Casserole–Instant Pot broccoli chicken casserole that is lightened up but still delicious!
Skinny Casserole
Today’s recipe is a skinnier version of broccoli chicken casserole. Instead of using mayonnaise and cream of chicken soup and white rice we are going to use greek yogurt and brown rice. It’s still creamy and delicious even without the added calories and fat. This dish is great because it’s an all in one meal…veggies, starch and meat all in your Instant Pot.
Notes and Tips…
- Serve with a simple green salad, roasted vegetables or steamed green beans.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- This recipe can be halved or doubled.
- This recipe is gluten free.
- Try using parmesan cheese instead of cheddar.
- Substitute the broccoli with cauliflower.
- I like using full fat Greek yogurt for more flavor but you can also use non-fat.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with Greek yogurt are I’m Happy Now Chicken and Awesome Cauliflower Casserole.
Skinny Casserole
- Prep Time: 20 minutes
- Cook Time: 22 minutes (plus 10 minute NPR)
- Total Time: 42 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup diced onion
- 4 ounces chopped mushrooms
- 4 garlic cloves, minced
- 1 1/3 cups chicken broth
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 Tbsp dijon mustard
- 1 Tbsp lemon juice
- 1 cup long grain brown rice
- 1 lb boneless skinless chicken breasts or thighs
- 1 (16 oz) package frozen broccoli florets
- 1/2 cup plain Greek yogurt
- Salt and pepper
- 1/2 cup grated medium or sharp cheddar cheese
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and mushroom and saute for 4 minutes. Stir in the garlic for 30 seconds.
- Pour the broth into the Instant Pot. Scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the salt, pepper, dijon, lemon juice. Sprinkle the rice into the pot. Place chicken into the pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up let pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Meanwhile, cook broccoli according to package directions (I cook mine in the microwave).
- Break the chicken up into pieces. Stir in the broccoli, yogurt, salt and pepper to taste. Sprinkle the cheese on top. Replace the lid and let the pot sit on keep warm setting for 5 minutes to let cheese melt.
- Serve and enjoy!
- Category: Chicken
- Method: Instant Pot
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
what can I use in place of mushrooms
Great question! Mushrooms add a little extra flavor and texture, but you can easily swap in zucchini, bell peppers, or just omit them altogether. It will still be delicious!
I made this for dinner tonight and it was soooo good! So easy… and not much mess to clean up!
nice! thanks for the rating and review, Denise!
Could I use white rice instead brown?
yes but you’ll need to cut the chicken into bite size pieces so they cook at the same rate as the rice. It’ll be a 5 minute pressure cook time with 5 minute natural pressure release.
Hi Karen,
Your “weight loss casserole” is what originally drew me to your site. The one with chicken, broccoli, and cottage cheese. It is my #1 go-to instant pot recipe. I made a double batch last night because it’s even better the next day – I’ll be eating it several times this week (trying to get some Christmas pounds off!!).
Do you think this recipe could also be made with whipped cottage cheese instead of yogurt? And if I make it without the rice does that change the process or cooking time? I would rather put it over cauliflower rice after it’s cooked.
Thank you for the fantastic recipes! I open every single one of your emails.
Thanks so much for your nice comment! yes you can for sure use cottage cheese. if not using rice then only add a half cup of broth and cook for 12 minutes with a 10 minute natural pressure release. Enjoy!