Next Post
Sheet Pan Hawaiian Pineapple Shrimp Tacos with Creamy Jalapeño Special Sauce.
This post may contain affiliate links, please see our privacy policy for details.
Nothing is better (or easier) than this Broccoli Cheddar Chicken and Rice Casserole. Kind of like broccoli cheddar soup meets cozy weeknight casserole. It’s healthy…ish, so darn easy, and so darn delicious. The best part…it’s made entirely in one pot and in under an hour. Grab some chicken, rice, orzo pasta, plenty of herbs, and all the broccoli you can snag. Cook everything together on the stove, add sharp cheddar cheese, and finish off in the oven to melt the cheese. Simple, but SO GOOD. The perfect weeknight casserole!
It’s not even September yet and I am already throwing the casseroles at you guys. Yes, it’s true. I’m ready to switch things up. I’m ready for a bit of cozy, and well, I really just hope you all are ready too.
In all seriousness, this really is a perfect recipe for this time of year. The kids are all heading back to school, everyone is slowly coming back from summer vacations, and life is getting busy. Sure, it’s still hot out, but I’m feeling the autumn shift slowly creeping its way in. And with that comes dinner inspiration from my childhood. End of summer and back to school signals the part of my brain that has me thinking easy family dinners, midwest style.
I’m talking casseroles, tacos, slow cooker dinner, and soon enough, soups. Anyone else feel the same or what? It can’t just be me…
Growing up, broccoli cheddar anything was my favorite, but especially the broccoli cheddar soup from Panera bread. My other favorite? My dad’s rice bakes, which he’d make simple with so much broccoli and so much cheddar cheese. They were simple and delicious and I was so into them.
I got to thinking about combining the two together, and just like that, this recipe was formed. It’s not anything crazy creative, but I can assure you, it’s crazy delicious.
Like I said above, kind of like broccoli cheddar soup meets cozy rice casserole. And it’s is GOOD. Not nearly as soupy as soup, but not as heavy as a casserole. It’s got the perfect balance.
It all starts and ends in ONE pot. Or two if you’re like me and decide you want to bake this in a real casserole dish for the “real deal” midwest style casserole situation. I really love setting the mood.
Anyway, start with the basics. Cook your onion, add the chicken, give the chicken some time sear. Then add a touch of butter, some rice, orzo, and fresh thyme. Cook until you’ve got a nice toasty smell going, now add the broth, broccoli, and a few more seasonings. Cover and cook just like you would a normal pot of rice. Once this is finished cooking, stir in just a touch of milk for creaminess (swap in non-dairy milk, if needed), and lemon zest for a pop of freshness.
Top with cheddar cheese and bake until the cheese is melty and the broccoli on top has a little char. Finish with fresh thyme and basil from the garden and dinner is served. Easy, right?
But yet so very good. The rice underneath stays soft and creamy while the cheese on top browns. The corners of the dish will form an insanely delicious, cheesy crust. Every bite is flavor and roll your eyes back good.
If you prefer to go the vegetarian route, simply omit the chicken from the dish. It’s truly just as delicious without or without, so do what works best for you and your family.
This dish brings back all the best memories from when I was a kid, huddled around the kitchen counter, eating chicken noodle casserole with my brothers. Of course, this is a much healthier dinner option, with so much more color than mom’s (super old school) chicken noodle casserole. But all the nostalgia is still there.
And no offense to my mom or dad, but personally I love my vegetable-filled casserole a bit more than their old school version. Sometimes you have to upgrade the classics a bit, you know?
Make this one for family and friends, I don’t know anyone who wouldn’t love it.
If you make this broccoli cheddar chicken and rice casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Broccoli Cheddar Chicken and Rice Casserole.
Servings: 6 6
Calories Per Serving: 744 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 tablespoon extra virgin olive oil
- kosher salt and black pepper
- 1 yellow onion, chopped
- 3 carrots, chopped
- 1 pound boneless chicken breasts, cut into cubes
- 2 tablespoons salted butter
- 1 1/2 cups basmati or jasmine rice
- 1/2 cup dry orzo pasta (use gluten free, if needed)
- 2 tablespoon fresh thyme leaves, plus more for topping
- 3 1/2 cups low sodium chicken broth
- 3 cups broccoli florets, roughly chopped
- 2 bay leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper, more or less to taste
- zest of 1/2 a lemon
- 1/2 cup whole milk or canned coconut milk
- 1 1/2 cups shredded sharp cheddar cheese
Instructions
- 1. Preheat the oven to 425 degrees F. 2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the broccoli, bay leaves, garlic powder, cayenne, and a large pinch each of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked.3. Once the rice is cooked, stir in the lemon zest, milk, and 1/2 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining cheese over top the casserole. 4. Transfer to the oven and bake 15-20 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme and fresh basil.
Notes
To Make Ahead: Prepare the casserole through step 3. Let cool, then cover and keep in the fridge for up to 2 days. To bake, remove from the fridge and let sit at room temp while the oven preheats. Bake as directed.
To Freeze: Prepare the casserole through step 3. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed.
Gluten Free Orzo: I love DeLallo brand gluten free orzo.
This post was originally published on August 28, 2019
Which recipe do you like better? This version of the one from last year with the quinoa? Are they basically the same with broccoli, chicken, cheese but with a different taste/texture? They both look delicious and just trying to figure out which one might be best?
Hi Marybeth!! Totally just depends what you are in the mood for. This is my personal favorite, but only because I LOVE rice and broccoli together so very much!! The quinoa is more of a bake and less casserole like. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this recipe exactly as written last night for my family. It was the BEST casserole I’ve ever made of its kind. Everyone agreed it was their favorite broccoli cheddar chicken and rice casserole I have made. Love that you included both basmati rice and orzo. Thanks for your hard work and for sharing recipes that are creative, delicious and easy!
That is so amazing to hear! Thank you so much Amy! xTieghan
I’m also from the Midwest so this recipe caught my eye and It did not disappoint!! My husband couldn’t get enough either- this will definitely be a repeat meal! Thanks Half Baked Harvest!!
I love that! Thank you so much Chloe! xTieghan
The perfect meal to make when your kids are running in and out at different times to their sports! Thank you for another great recipe!!
Thank you Kristin! xTieghan
I was surprised by how much my husband and I enjoyed this! The lemon, coconut milk and thyme were so good!! Added extra chicken, carrots and broccoli (hello feeding men) and was grateful for that ratio to the basmati and orzo. This will be so good when it gets colder too- perfect mix of a soup and casserole without being too rich.
So happy to hear that Megan! Thank you! xTieghan
Hi this looks delicious! But my sister doesn’t like broccoli is there anything you could sub for that? Cauliflower possibly?
Hey Kate! Yes, cauliflower will be delicious. Great idea! Use an equal amount!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made it tonight and it was really good. I was a bit concerned about the soupy creamy texture but we really liked it! I did the whole thing, start to finish, in my Le Creuset pot. It will be great on a cold fall or winter day.
Thank you
Thank you Nora! xTieghan
Hi!
Do you have to use both rice and orzo? Could I delete one or the other? Many thanks!
Hi Emily! You can use one or the other, that works great! I would use 2 cups rice or 2 cups orzo. Note that the orzo will cook about 10 minutes faster than the rice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am a teacher and students return tomorrow. I made this as part of my weekly food prep and it is going to be perfect for our busy back to school week. I did a small taste test and it is delicious!
That is so great! Thank you so much Kelly! xTieghan
If we want to omit the chicken, that would be fine right? It won’t make it too soupy or take away from the amazingness will it?
Hey Cade! Yes, omitting the chicken is totally fine. It does not affect the chicken in any way, it’s still delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks amazing! I am ready for all things fall and can’t wait to try it next week!
Thank you so much Lynne! I hope you love this recipe! Let me know how it turns out for you! xTieghan
I am so ready for casserole season! Comfort food makes the cooler weather worth it! I love all things broccoli, cheddar, and rice!! Can’t wait to try this one!!
Right?! I hope you love this one Lauren! xTieghan
For the last 15 min bake do you leave uncovered?
Hey Maggie! Yes, I like to leave the casserole uncovered while baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
What are your thoughts on using brown rice instead of Basmati for this recipe?
Hi Mariah! Brown rice will take about 20-30 minutes of additional cooking time as well as some additional broth, maybe about 1 cup. I think it should work just fine, but please adjust as I have recommended for best results. Let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks so good, I cannot wait to try it! I am excited for fall and all the comfort food to cook, the fire pits in the evening, the changing of leaves, etc…my favorite season of all. Quick question, what kind of rectangular baker do you recommend? All I have is a glass baker, it’s ok, but not the best, would like something better.
Thanks for all the great recipes you put out daily!
Hey Joshua! I love glass backers, but also love the below 2 options as well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://rstyle.me/+Ish1NHQgT1CqqhCg_mbqaw
https://food52.com/shop/products/3717-dansk-kobenstyle-baker