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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
This was sooo good! It didn’t even need the chicken!! I will put it in next time. It was so flavorful with the thyme and the bay leaves. I used Vermont three different cheddars and that just put the dish over the top. This recipe was so good, I immediately bought your cookbook!!
Ah you’re too sweet! I hope you love the book! Which did you get? Than you Kelli! xTieghan
Could I use almond milk in place of whole or coconut?
Hey Kelly! I am sure almond milk will work just great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Delicious meal, perfect for a fall or winter night!!
Agreed! Thank you Shannon! xTieghan
If 4.5 stars was an option I would give this recipe that rating. It almost feels wrong to only give 4 stars because it is so good & easy, but mine was a little dry and the orzo/rice were not *completely* cooked through. I am at a high elevation (Utah) so maybe that is why? I also had to do some mental math to measure the broth which certainly could contribute to the dryness. Either way, it was damn delicious and not a single serving will go uneaten in this house, haha. Made my kitchen smell like a dream, too. Love that it is a one-pot meal for easy cleanup!
Hey Abby! I don’t think it was your elevation. Did you use the called for amount of broth? What brand/variety of rice are you using? This could have all played a roll in the dryness. Pease let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
I made this tonight and loved it! I liked that it was easy to do in my le creuset, 1 pot wonder! Thanks for sharing with us!
Thank you for trying this Brittney! xTieghan
Made this for dinner tonight. It was AMAZING!!!
Thank you Stacey! xTieghan
Made this last night! Thank you for the recipe, it was good ? Bonus that it was presentable and looked appetizing as well (casseroles don’t always accomplish that). A few notes:
1) This is just my preference, but the lemon flavor was too intense. I’d lessen or omit it if I made it again.
2) The remaining 1 c cheese on top didn’t seem like enough. Didn’t notice the flavor or texture of the cheese as much as I hoped to. I’d add more if I made it again.
3) Strangely, not enough broccoli for my taste when considering the rice to broccoli ratio.
4) This is not a big deal (easy to adjust), but just a note that the salting instructions didn’t end up being nearly salted enough in the finished dish.. I think it needs more than a “big pinch” once it gets to that step in the recipe.
Hi Val! I am glad you still enjoyed this, but I hope you love it more with your adjustments! Please let me know! xTieghan
I made this tonight for the hubby who had two helpings. It was easy to make and SO delicious! Plus I am so excited that we have left overs!
I will make this again, Tieghan you are a food magician!
And you are too sweet! I am so glad you tried this and loved it Tami! Thank you! xTieghan
I did this for diner this week for my family in law. They all loved it so much that my SIL asked for your blog! My boyfriend ate the leftovers two days in a row.
I love every recipe, so easy and tasty.
Thank you so much! So glad you all loved this! xTieghan
Made this last night and used canned coconut milk, It gave the dish a nice richness. I froze half of the casserole after preparing through step 3 as there are only two of us and this makes quite a bit. It will be nice to have on hand on a busy night. I also like that the veggies still had some bite to them.
So glad this turned out well for you Danita! Thank you! xTieghan
Hi! I only have long grain white rice available. Do I need to add more liquid and lengthen the cooking time?
HI! I would recommend following the recipe as directed. I think it will work just fine with your long grain rice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
DELICIOUS recipe!! Swapped homemade vegetable broth for the chicken broth because that’s what I had on hand and the flavor was amazing. A real keeper for sure, as we head into fall and we crave hearty cozy meals!! Thanks for this one!
Thank you for trying this Nicole! I am really glad it turned out so well! xTieghan
Could I make this is a smaller quantity? Say an 8×8″?
Hi Natalie! Sure! to make in an 8×8 inch pan, just cut the recipe directly in half. Follow the directions as listed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
What adjustments do you recommend if I wanted to replace the rice and orzo with quinoa?
Hi Karen! Use 2 cups dry quinoa and then follow the recipe as directed. That should work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
hi! loved this dish! just wondering how long I can keep leftovers? thanks for sharing all the yummy recipes!
The leftovers keep for up to 4 days in the fridge. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan