Easy Broccoli & Chicken Rice Cups: A Comforting, Family-Friendly Meal

If you’re looking for a wholesome, comforting, and meal-prep-friendly recipe that everyone — from toddlers to adults — will love, these Easy Broccoli & Chicken Rice Cups are about to become a staple in your kitchen. Cheesy, savory, and packed with protein and veggies, these mini rice cups are baked to golden perfection and portioned perfectly for lunches, snacks, or dinner on the go.

They combine the flavors of classic chicken-broccoli casserole with the convenience of a handheld muffin cup — making them great for busy weeknights, school lunches, or freezer-friendly meal prep.

this Recipe

What Is Easy Broccoli & Chicken Rice Cups

Broccoli & Chicken Rice Cups are baked mini casseroles made with cooked rice, shredded chicken, tender broccoli, and melted cheese. They’re mixed together with eggs and a touch of seasoning, then baked in muffin tins until crisp on the edges and gooey in the center. They’re like bite-sized comfort food — perfectly portioned and delicious hot or cold.

Why You’ll Fall in Love with This Recipe

• Easy & Kid-Approved: Tastes like cheesy casserole, but in fun muffin form.
• Perfect for Meal Prep: Make a batch and reheat throughout the week.
• Balanced Nutrition: Protein, veggies, and carbs all in one bite.
• Customizable: Works with different grains, cheeses, or veggies.
• Freezer-Friendly: Store and reheat with no loss of flavor.

How Does It Taste?

They’re cheesy, savory, and satisfying — with a creamy texture inside and lightly crisp tops. The chicken adds heartiness, the broccoli brings freshness, and the melted cheddar ties it all together with a gooey, comforting finish.

Health & Ingredient Benefits

• Chicken: High-quality protein to keep you full.
• Broccoli: Rich in fiber, vitamin C, and antioxidants.
• Rice: Provides steady energy and makes the cups hearty.
• Cheese: Adds calcium and delicious flavor.
• Eggs: Help bind everything together naturally.

Ingredients You’ll Need

• 2 cups cooked rice (white or brown)
• 1 ½ cups cooked chicken, shredded or diced
• 1 ½ cups broccoli florets, steamed or blanched
• 1 cup shredded cheddar cheese (plus more for topping)
• 2 large eggs
• ¼ cup milk
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• Nonstick spray or butter (for greasing muffin tin)

Tools You’ll Need

• Mixing bowls
• Muffin pan
• Whisk and spoon
• Measuring cups and spoons
• Cooking spray or silicone liners

Optional Substitutions & Additions

• Grain Swap: Use quinoa, cauliflower rice, or farro.
• Cheese Variations: Try mozzarella, Monterey Jack, or Parmesan.
• Veggie Boost: Add diced bell peppers, spinach, or mushrooms.
• Spice Kick: Mix in a dash of paprika or chili flakes.
• Creamy Upgrade: Add a spoonful of Greek yogurt or cream cheese for richness.

How to Make

1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with silicone cups.
2. In a large bowl, mix cooked rice, chicken, broccoli, and cheese.
3. In a separate bowl, whisk together eggs, milk, garlic powder, onion powder, salt, and pepper.
4. Pour egg mixture over rice mixture and stir until combined.
5. Divide mixture evenly among muffin cups, pressing down lightly.
6. Sprinkle extra cheese on top of each cup.
7. Bake for 20–25 minutes, until golden and set.
8. Cool slightly before removing from tin.

What to Serve With

• A light side salad or roasted veggies
• Fresh fruit for a balanced lunchbox meal
• Soup for a comforting dinner combo
• A drizzle of ranch or honey mustard for dipping

Tips for Success

• Chop broccoli small so it blends evenly.
• Press mixture firmly into muffin cups for better structure.
• Use pre-cooked chicken and rice for faster prep.
• Let cups cool for 5–10 minutes before removing to keep their shape.

Common Mistakes to Avoid

• Skipping grease or liners: These cups can stick easily.
• Overbaking: They’ll dry out — remove once the tops are lightly golden.
• Too much moisture: Drain broccoli and chicken well to avoid soggy cups.

How to Store & Reheat

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in a single layer, then transfer to a bag for up to 2 months.
• Reheat: Warm in microwave for 30–45 seconds or in oven at 350°F for 8–10 minutes.

Frequently Asked Questions

Can I make these vegetarian?
Yes—swap chicken for beans, lentils, or tofu.

Can I use frozen broccoli?
Absolutely, just thaw and drain it well before mixing.

Can I double the recipe?
Yes—great for meal prepping or feeding a crowd.

Do they work with brown rice or quinoa?
Yes, both options add great texture and nutrition.

Nutritional Info (approximate per cup, 12 servings)

Calories: 140
Protein: 9g
Carbohydrates: 10g
Fat: 6g
Fiber: 2g
Sugar: 1g

Conclusion

These Easy Broccoli & Chicken Rice Cups are the perfect blend of comfort and convenience — cheesy, filling, and perfectly portioned. Whether you need a quick dinner, a make-ahead lunch, or a freezer-friendly meal, these cups deliver. They’re nutritious, delicious, and guaranteed to become a family favorite.

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October 5, 2025 by Melissa