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You’re really going to love this Cheesy but Healthy Crack Chicken Casserole with Rice. It’s so easy to pull together in your Instant Pot, Crockpot, or even on your stove top and your whole family will love it.
This easy recipe has all the same flavors as the traditional Cheesy Crack Chicken Casserole, but lightened up so you can enjoy it without the guilt. This version is packed with protein and uses turkey bacon instead of regular bacon to reduce some of the fat and calories.
You’ll be satisfied with this comfort food recipe, but enjoy the benefits of simple ingredients and less calories.
Where’s the recipe?
My readers come from all levels of experience in the kitchen, and I receive a ton of questions about my recipes from new cooks.
To better serve all of my readers, I add a lot of helpful information in all of my posts. This includes: recipe tips, detailed cooking instructions, and diet information. Some of these may be useful to you and others may be some that you already know.
If you’d like to skip over all of the extra information, please scroll to the bottom of the page, where you will find this easy to print recipe for this Healthy Crack Chicken Casserole Recipe.
Ingredients in Crack Chicken Casserole with Rice
- Turkey Bacon: Turkey bacon is a wonderful way to satisfy that bacon craving with less fat and sodium. If you’d rather, nitrate free bacon is a great substitute.
- Chicken: Chicken has a high protein content, which plays a very important role in sustaining our muscles.
- Garlic: I can’t sing the praises of garlic enough. In addition to being one of my favorite flavors, garlic has anti-inflammatory properties. Boom. If you don’t have fresh garlic, you can use 1 teaspoon of garlic powder.
- Spices: Onion Powder, Dill, Parsley, Black Pepper (these make up your homemade ranch dressing mix)
- Brown Rice: Brown rice has more fiber, protein, and nutrients than white rice.
- Chicken Broth: I always grab low sodium chicken broth. You can always add salt after, if needed.
- Greek Yogurt: Greek yogurt is loaded with probiotics, and can promote gut health. It is a wonderful replacement for sour cream and cream cheese in healthy recipes.
- Cheddar Cheese: Cheese is a particularly tasty way to get 20% of your daily recommended calcium. If you don’t care for cheese you can skip it in this recipe.
Recipe Tips
- For Pressure Cooker: Only use frozen chicken and dry, uncooked rice. This recipe will not work if you substitute with thawed chicken or minute rice because the ingredients won’t have enough cooking time.
- You can use boneless skinless chicken thighs for this recipe.
- This is a great meal prep recipe! It can be frozen in single servings and reheated in the microwave.
- Serve this recipe as is in a bowl, inside lettuce wraps, on a bed of cauliflower rice, or inside bell peppers.
- Store leftovers or meal prep meals in an airtight container or freezer bag in the fridge for up to 5 days or in the freezer for up to 2 months.
How to make this Casserole in the Instant Pot:
- Lightly spray your pot insert with cooking spray olive oil and set to sauté.
- Place your bacon in a single layer. Fry on one side for 3-5 minutes. Flip your bacon and fry 3-5 more minutes, or until fully cooked and the edges have begun to curl. Transfer your bacon to a plate lined with paper towels to drain excess grease. Once your bacon is cool enough to handle, chop into small pieces.
- Clean pot out, if desired, and place your frozen chicken in the bottom of your pot.
- Sprinkle the ingredients for the ranch seasoning mix on top of your chicken: garlic, onion powder, dried dill, parsley, and black pepper.
- Push the frozen chicken breast to one side of your pot, and then add your brown rice to the other side.
- Add the chicken broth (or 1 cup of water) on top of the brown rice.
- Close the lid and turn the pressure valve handle to Sealing. Set your cook time to 25 minutes on high pressure.
- When the cook time is done, turn off your “keep warm” button if it’s on.
- Allow the pressure to naturally release in the pot. This means don’t move the valve to Venting, just allow the pot to sit for 10-15 minutes and it will do the work itself. For this recipe, naturally releasing pressure allows the chicken to retain it’s tender texture and also allows the rice to “unstick” itself from the bottom of the pot.
- When the pressure valve drops, or after 15 minutes, remove the lid of your Instant pot.
- Remove the chicken from the pot and shred using two forks (or shred chicken with a stand mixer).
- Add the shredded chicken back to the pot and stir to combine chicken and rice.
- Allow a few minutes for the contents of the pot to cool and add Greek yogurt, cheese, and cooked turkey bacon.
- Stir well to combine all of the ingredients. Top with green onions and additional cheddar cheese, as desired. Serve warm.
How to make this Casserole on the Stovetop
- You will need to defrost your chicken first to make this on the stovetop.
- Heat a large skillet on medium-high heat on the stove. Add diced chicken, garlic, onion powder, dill, parsley, and black pepper.
- Add in 2 cups of chicken broth. Bring the broth to a boil and stir in your brown rice.
- Cover the skillet and reduce the heat to low. Let the chicken and rice simmer for 40-50 minutes, stirring occasionally to avoid burning.
- When the chicken is cooked (internal temperature reaches 165°F), shred with two forks or using a stand mixer.
- Remove the skillet from the heat. While the chicken and rice are still hot, mix in the cheese, bacon, and Greek yogurt. Let it rest for about 5 minutes before serving.
- If you’d like to brown the top of your casserole, preheat the oven to 400º and let it brown in a casserole dish for 5-10 minutes before serving.
How to make this Creamy Chicken Casserole in the Crock Pot
- You will need to thaw your chicken first to make this in a slow cooker.
- Add the chicken, garlic, onion powder, pepper, dill, and parsley to your slow cooker insert.
- Pour the brown rice next to the chicken, and then cover with 1 1/2 cup chicken broth.
- Cover your slow cooker and cook on high heat for 2-3 hours until your rice and chicken are cooked.
- Remove the lid, break apart the chicken using two forks or a stand mixer. Then, mix in the cheese, bacon, and Greek yogurt.
- Let your casserole rest for about 10 minutes before serving.
Healthy Eating Plans
Weight Watchers: Each 1 ¼ cup serving (using fat free yogurt and fat free cheddar cheese) of this Weight Watchers recipe has 8 Blue Plan Points | 11 Green Plan Points | 3 Purple Plan Points | 8 Points on the 2023 Plan.
21 Day Fix: For this 21 Day Fix casserole, the entire recipe is counted as: 9 Red Containers, 4 Yellow Containers, and 2 Blue Containers. Per 1 ¼ cup serving, count 2 ¼ Red Containers, 1 Yellow Container, and ½ Blue Container.
2B Mindset: This recipe counts as a protein and FFC. Fill your plate with 50% vegetables for a perfect lunch.
Love this Crack Chicken Recipe? Here’s more like it:
- Crack Chicken Pasta Salad
- Healthy Crack Chicken
- Crack Chicken Soup
- Dairy Free Crack Chicken
- Instant Pot Crack Chicken
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Healthy Crack Chicken Casserole with Rice
Approximate Serving Size: 1 1/4 cups
Servings 4 Servings
This Healthy Crack Chicken Casserole with Rice can be made in the Instant Pot, slow cooker, or on the stove. This simple recipe is a cheesy gluten free dinner recipe.
Equipment
- Instant Pot 6 qt
- Sealing Rings
- Kitchen Knife
Ingredients
- 8 slices turkey bacon cooked and chopped
- 1 ½ lbs chicken breast (frozen for Instant Pot method because it takes extra time to cook the dry rice)
- 2 cloves garlic minced
- 1 tsp onion powder
- 1 tsp dill dried
- 1 tsp parsley dried
- ½ tsp black pepper
- 1 cup brown rice dry
- 1 cup chicken broth low sodium, 2 cups if cooking on the stove top
- ¾ cup Greek yogurt plain, 2%
- ⅔ cup cheddar cheese shredded
Instructions
Instant Pot:
- Lightly spray your pot insert with cooking spray olive oil and set to sauté.
- Place your bacon in a single layer. Fry on one side for 3-5 minutes. Flip your bacon and fry 3-5 more minutes, or until fully cooked and the edges have begun to curl. Transfer your bacon to a plate lined with paper towels to drain excess grease. Once your bacon is cool enough to handle, chop into small pieces.8 slices turkey bacon
- Clean pot out, if desired, and place your frozen chicken in the bottom of your pot. 1 ½ lbs chicken breast
- Sprinkle the ingredients for the ranch seasoning mix on top of your chicken: garlic, onion powder, dried dill, parsley, and black pepper. 2 cloves garlic, 1 tsp onion powder, 1 tsp dill, 1 tsp parsley, ½ tsp black pepper
- Push the frozen chicken breast to one side of your pot, and then add your brown rice to the other side. 1 cup brown rice
- Add the chicken broth (or 1 cup of water) on top of the brown rice. 1 cup chicken broth
- Close the lid and turn the pressure valve handle to Sealing. Set your cook time to 25 minutes on high pressure.
- When the cook time is done, turn off your "keep warm" button if it's on.
- Allow the pressure to naturally release in the pot.
- When the pressure valve drops, or after 15 minutes, remove the lid of your Instant pot.
- Remove the chicken from the pot and shred using two forks (or shred chicken with a stand mixer).
- Add the shredded chicken back to the pot and stir to combine chicken and rice.
- Allow a few minutes for the contents of the pot to cool and add Greek yogurt, cheese, and cooked turkey bacon. ¾ cup Greek yogurt, ⅔ cup cheddar cheese
- Stir well to combine all of the ingredients. Top with green onions and additional cheddar cheese, as desired. Serve warm.
Stove Top:
- You will need to defrost your chicken first to make this on the stovetop. 1 ½ lbs chicken breast
- Cook bacon according to package directions and chop into small pieces after it's cooled. 8 slices turkey bacon
- Heat a large skillet on high heat on the stove. Add the chicken, garlic, onion powder, dill, parsley, and black pepper. 1 ½ lbs chicken breast, 1 tsp onion powder, 1 tsp dill, 1 tsp parsley, ½ tsp black pepper
- Add in 2 cups of chicken broth. Bring the broth to a boil and stir in your brown rice.
- Cover the skillet and reduce the heat to low. Let the chicken and rice simmer for 40-50 minutes, stirring occasionally to avoid burning.
- When the chicken is cooked (internal temperature reaches 165°F), shred with two forks or using a stand mixer.
- Remove the skillet from the heat. While the chicken and rice are still hot, mix in the cheese, bacon, and Greek yogurt. Let it rest for about 5 minutes before serving. ⅔ cup cheddar cheese, 8 slices turkey bacon, ¾ cup Greek yogurt
Slow cooker:
- You will need to thaw your chicken first to make this in a slow cooker.
- Cook bacon according to package directions and chop into small pieces after it's cooled. 8 slices turkey bacon
- Add the chicken, garlic, onion powder, pepper, dill, and parsley to your slow cooker insert. 1 ½ lbs chicken breast, 2 cloves garlic, 1 tsp onion powder, ½ tsp black pepper, 1 tsp dill, 1 tsp parsley
- Pour the brown rice next to the chicken, and then cover with 1 1/2 cup chicken broth. 1 cup brown rice, 1 cup chicken broth
- Cover your slow cooker and cook on high heat for 2-3 hours until your rice and chicken are cooked.
- Remove the lid, break apart the chicken using two forks or a stand mixer. Then, mix in the cheese, bacon, and Greek yogurt. ⅔ cup cheddar cheese, 8 slices turkey bacon, ¾ cup Greek yogurt
- Let your casserole rest for about 10 minutes before serving.
Notes
Serves 4 | Serving Size: 1 1/4 cup (3/4 cup meat and 1/2 cup rice)
Healthy Eating Plans
Weight Watchers Points: Each 1 ¼ cup serving (using fat free yogurt and fat free cheddar cheese) this recipe has 8 Blue Plan Points 11 Green Plan Points | 3 Purple Plan Points | 2023 Points: 8
21 Day Fix: For the entire recipe of 21 Day Fix chicken and rice casserole: 9 Red Containers, 4 Yellow Containers, and 2 Blue Containers. (Per 1 ¼ cup serving) 2 ¼ Red Container, 1 Yellow Container, and ½ Blue Container.
2B Mindset: This recipe counts as a protein and FFC. Fill your plate with 50% vegetables for a perfect lunch.
Recipe Tips
- For Instant Pot cooking – Only use frozen chicken and dry, uncooked rice. This recipe will not work in the Instant Pot if you substitute with thawed chicken or minute rice.
Nutrition
Calories: 552kcal | Carbohydrates: 41g | Protein: 58g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 143mg | Sodium: 990mg | Potassium: 945mg | Fiber: 2g | Sugar: 2g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 163mg | Iron: 2mg
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This looks amazing! I love that you included both the instant pot and crockpot instructions so that I don’t have to try and convert it myself. Can’t wait to try it next week on my menu.
You’re so welcome! Most of the recipes here have Instant Pot, slow cooker, and stove top directions because I know it can be a pain to convert!
This casserole makes such a great weeknight dinner! Love it!
Yay!! So glad you like it!
How would I do this with cauliflower rice instead of brown rice?
I’d cook the cauliflower rice separate :)
Did you use long grain brown rice or quick minute rice? Thanks!
Long grain brown rice! Minute rice would cook too quick :)
I’d reduce the chicken, omit the bacon, or leave out the cottage cheese :)
Can’t wait to try this- hopefully tonight ! How would you adjust the time for regular, unfrozen chicken? Thanks!
I haven’t made this with thawed chicken but I’d add a little more water to account for the chicken not defrosting. I am a little concerned that the rice won’t have enough time to cook, but I haven’t tried cooking it this way yet so I’m not 100% sure. Please keep me posted if you try it!
I did the slow cooker version Andy the rice wasn’t still crunchy after cooking for 3 hours. HOw would regular white rice work in this recipe?
Hi Vonna, white rice would cook a little faster :)
Hi there, I made this tonight with 3 lg thawed chicken breasts. I increased the broth to 1.5 Cups and cooked at high pressure for 25 minutes. I let it natural release and both the chicken and brown rice were perfect, then followed the recipe as outlined. Great dinner!!
Do you have to use frozen chicken?
For this recipe you do–the liquid and time allows the rice to cook!
My chicken wasn’t cooked all the way through after 25 minutes. How would you suggest fixing this? I put it back on manual for 5 minutes & added another 1/4 C of chix stock…
I’d do just that – what you did. Hmmm, wondering what happened there. Were your chicken breasts stacked one on top of the other?
Your other versions of this recipe have cottage cheese. Does this one not include any or was it an oversight in the list? I want to make sure before I buy everything!
Not an oversight – this is a different recipe :)
I tried making this tonight and got a burn warning part way through. When I opened the pot the liquid was completely gone. The chicken was partly cooked, but still raw in the middle. I ended up finishing on the stove top. The end result was pretty good, but I’m wondering what might have gone wrong.
Hi Dawn! I’m sorry it didn’t work out for you–it sounds like you might have stacked your chicken one on top of the other? If so, it can’t thaw that way and won’t release the extra liquid needed to cook the rice. Was that it?
This turned out great! Even the picky eaters in the house loved it!
Can this be made with frozen tenders instead of the chicken breasts? Do I have to adjust the time?
As long as you’re using the same amount of chicken I wouldn’t adjust the time!
Can I use rotisserie chicken for this? And just cook rice separate?
You could!
I’m new to the IP. I see it says to cook for 25mins and let pressure naturally release. How long does that take? Just wondering how much time I’ll need.
It depends on your pot size and elevation, but usually about 20 minutes.
Is the whole recipe 489 calories or one serving? Thank you! Love this recipe have made it a couple different times now. Thank you!
Nutrition information is per serving :)
Hi! Thanks for the recipe! It’s delicious! I cooked this in my slow cooker using brown rice. The rice does not cook in 2-3 hours. I ended up cooking it almost 5 hours to get the rice cooked and even then, it wasn’t fully cooked. I would suggest cooking the rice separately if using a slow cooker!
I’m sorry the rice didn’t cook for you–I’ve made this in my slow cooker many times and it has cooked :-/ I’m glad you enjoyed it despite the rice issue :)
In the IP instructions I don’t see where you add the Greek yogurt and the cheese?
Sorry, the last step! I’ve fixed it :)
Could I double this recipe in the Insta pot or stove top? Or slow cooker?
You can, as long as your appliance is big enough! :)
Unfortunately we weren’t fans of this recipe. I got a burn notice, I did use frozen, so I just added another half cup of broth. Then when it was done the chicken was still not fully cooked which I thought was odd so I threw it in the microwave. And then the flavor just wasn’t that great, not bland but just one flavor, not flavorful. Wasn’t one of our best Unfortunately 😕
I’m sorry you didn’t like this! A quick tip – don’t place your chicken too close together–if it’s stacked in any way it won’t cook through :)
You need to add the bacon on the Instant Pot directions for the recipe. I printed it out weeks ago and started making it today, but had to come back here to double check. Thought you’d want to know. Thank you for the recipe
Thank you for letting me know, Aleesa! Just fixed it :)