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
We had this tonight and it was very good. The lemon zest is a nice addition! I added the broccoli about 10 minutes after the rice started cooking, and it turned out just about right. I also substituted long grain white rice and 1 teaspoon dried thyme, because that was what was on hand!
Amazing! I am so glad this turned out so well for you Tiffani! Thank you! xTieghan
I made this two days before actually baking it and it was super yummy! I added a little cracker crumble to the top for some extra crunch. Definitely one we will make again!
Thank you Bailey! I am so happy to hear that! xTieghan
This is my second HBH recipe in 2 weeks since discovering your blog recently. These comforting fall recipes are becoming my go to Sunday dinner inspiration . This dish was easy, turned out delicious and my boyfriend who is a chef and subsequently, is not that easy to impress, said multiple times how much he liked it. Also doesn’t hurt chicken and rice might be my favorite meal of all time. This a good one I will keep in rotation.
Hi Lizzie! I am so glad you loved this recipe and I hope you continue to love others! Thank you! xTieghan
It all comes down to something very simple and clear: your blog is the best cooking blog EVER and there is not ONE SINGLE recipe of yours which isn’t outstanding (i.e., which we don’t feel like making again the next week, and again, and again). I wish I had time to start from your recipe no. 1, cooking them all, one by one. Thank you so much for being here and for all the good things you bring to us!
(And, yes – this casserole is a hug in a dish.)
All the best in the world for you!
Wow this is so sweet Sofia!! I am so glad you have loved all of the recipes you have tried, but there are SO many haha! I hope you continue to love them all! xTieghan
I cook your recipes for my roommate all the time and she said this was “in the top 3 meals” I have ever cooked for her!
I used coconut milk which I thought turned out amazing! I would definitely stick with the coconut milk next time I make this. I also might add some kale or spinach to it as well to add some extra greens.
Overall SO YUMMY. Making again soon.
Wow that is s amazing!! I am so glad you have been loving my recipes and it is so sweet you share them with your roommate! Thank you Molly! xTieghan
Would you be able to do this all in a Dutch oven and then also put that in the oven? Instead of transferring it after cooking on the stove top?
Hi Sarah! Yes one pot for sure! That would be fine, I’d just remember to leave it uncovered so you get that delicious topping. Let me know if you have any other questions! X Kelly
So damn good we ate the leftovers for nearly a week! Great job T! <3
Thank you Megan! xTieghan
This looks great! I am going to try to make a half recipe because food always goes the waste with our family. Is it possible to cut this in half
Hi Deborah! Yes you could easily half the recipe. Or you can always freeze the leftovers too to have for another day. Let me know if you have any other questions. X Kelly
Could I do this with pork chops? I am out of chicken but have pork in the freezer.
Hi Kerry! Yes that could be delicious. While Tieghan hasn’t tried it specifically with pork, I think it could be still a great swap. Let us know if you have any other questions. X Kelly
Being a midwest girl at heart , I’m a sucker for a cozy casserole in the fall. This was amazing!!i added I’ll be making this again for sure!
Amazing!! Thank you so much Hope! xTieghan
I HAVE TOTALLY FELL IN LOVE WITH YOUR RECIPES! HAVE MODIFIED THEM FOR MY WEIGHTLOSS CLIENTS AND THEY HAVE LOVED THEM! BETTER THAN TAKEAWAY SWEET THAI CHICKEN WAS A TOTAL HIT!
ALSO HAVE BEEN NICE THAT NEW POST HAVE METRIC MEASUREMENTS AS IT IS SO HARD SOMETIMES TO DO THAT BY MYSELF ( BUT WANT THAT RECIPE SO BAD SO END UP GOOGLING THOSE MEASUREMENTS ANYWAYS HAHA)
COULD YOU SAY WHAT WOULD BE GOOD REPLACEMENT FOR THAT ORZO PASTA?
I love to hear that Jenna!! So glad my recipes can be used in many different ways and people have loved them! Thank you! xTieghan
I accidentally put in too much rice. That was unfortunate. But the taste is great! Want to make again with the correct amount of rice 🙂
I am so glad you still enjoyed this Kate! Thank you so much! xTieghan
I made this recipe yesterday and it was wonderful! Flavorful, inexpensive and easy!
Thank you Bridgette! xTieghan
Really easy to make, and really tasty, a total winner!
thank you so much Sal! xTieghan
yum! made this tonight but in a smaller dish. I will say it makes ALOT of food haha we will be eating leftovers for days. Didn’t measure my chicken though and it FILLED my casserole dish which was a square not a rectangle. Thanks for the recipe. the lemon was bang on!
Thank you so much Kara! xTieghan