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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
I am so excited to make this! Any modifications if I use frozen broccoli instead of fresh?
Hey Alicia! No modifications. Frozen broccoli will work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was insanely good!! The flavours are all there and worth the effort of using the lemon zest & fresh herbs. I didn’t have orzo so I used two cups of rice instead. Will be making this again, 100%!
Hi Rose! I am so glad this recipe turned out so well for you! Thank you for trying it! xTieghan
Made this tonight. The lemon zest adds a nice touch and was absolutely delicious. Followed to a T came out perfect! I have also made your banana chai muffins, north pole cake and coconut braised chicken. Slowly working my way though! Everything I have tried of yours has turned out beautifully. Keep up the good work!!
Thanks!!!
Thank you so much Becky! I am so glad this and others have turned out so well for you! Thank you so much! xTieghan
Is there any way you could sub rice for cauliflower rice?
Hi Samantha! Just omit the broth and instead stir in the cauliflower rice. I think that should work well. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was perfect for a fall day! I used rotisserie chicken instead and wilted in some baby spinach along with the milk/cheese. Easy and Delicious!! Thank you for this wonderful recipe!
Yes! I am so glad you enjoyed this Cara! Thank you! xTieghan
I’ve made this twice and it is incredibly good!! I actually add 1 teaspoon curry powder to this recipe though. My 12 year old even loves it!! So flavorful and yummy!
That is so amazing to hear! Thank you so much for trying this Niki! xTieghan
Made this dish tonight and my whole family loved it. Used coconut milk and it was perfect! Can’t wait to make it again when my son comes home from college. Thank you!!
Amazing!! Thank you so much Rachel! xTieghan
Yum! Mostly followed recipe! Used 2 cups long grain brown rice, no orzo, 4 cups broth, 40 minutes to cook rice, used my braiser for one pan cook top to oven to serve, also used 1/2 cup coconut almond milk. Perfect ?
Amazing! I am so glad this turned out so well for you Nancy! Thank you! xTieghan
This looks like a great recipe for a crowd… have you ever cooked this in a crock pot and if so, how long do you cook it for?
HI! I have never cooked this in the crockpot, but if you would like to try I would recommend 3-4 hours on low. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Wow!! I was looking for a recipe that I could use with ingredients I had in my fridge…broccoli, carrots cheddar cheese, and chicken.
I made this tonight and both my husband and I loved it! So delicious and without any canned soup! This is a keeper. The only modification I made was to use French’s fried onion rings on top for the last 5 minutes because we love the crunchy taste.
Thank you for sharing this recipe. It will go in my “repeat recipe” book for sure!!!
That is so amazing to hear Karen! I am so glad you loved this recipe so much! xTieghan
Made this tonight and it was great! Flavors reminded us of chicken pot pie/noodle soup. I made it all in a Dutch oven and used chicken thighs instead. Will add it to our go-to recipes and dishes for potlucks!
That is so great! I am so glad you enjoyed this Clarisa! Thank you! xTieghan
This was incredible! And SO easy! This was the perfect “healthyish” take on my bf’s favorite childhood meal. Thank you so much for this awesome recipe!
Thank you so much Lindsey! I am so glad you loved this! xTieghan
I can’t wait to try this! Could I use wild rice instead of jasmine rice and orzo?
Hey Emily! I am sure wild rice will be so great! Just add about 20-30 minutes additional cooking time for the rice as wild rice takes much longer to cook. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Oh my gosh! I wasn’t even finished making it and had to sample it! This was exceptional comfort food. 10/10.
Yes! I am so glad you loved this Erin! Thank you! xTieghan
Made this today,just added some purple cauliflower, DELICIOUS!!!
Thank you Minerva! xTieghan