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
If orzo is not available should you add additional rice to the recipe?
Hey Ashley,
You can just omit the orzo and reduce your broth to 3 cups. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So easy and the flavors are perfect! I would definitely make it again!
Thank you so much Carrie! xTieghan
This recipe was amazing (as always). I’ve never had a recipe of yours that wasn’t absolutely delicious. This recipe is also quite riffable–we didn’t have carrots, but we had a bunch of mushrooms. I also added kale, doubled the chicken, and added panko crumbs on top of the cheese (which really took it over the top). It was the perfect recipe, especially because we were also craving a cozy meal, despite the heat. Thank you so much!!!
Thank you Johanne!! I am really glad this recipe turned out so well for you!! xTieghan
This was very good, but I thought it needed some more oomph so I put in 1/3 c of Parmesan Reggiano.
Amazing! I am so glad this turned out so well for you, Andra! xTieghan
I made this last night, and it was excellent! The lemon zest really gave it a light kick that I loved. It was easy to make on a weeknight after a long work day and very tasty! Thanks for another great recipe!
Thank you Stephanie! I am really glad this turned out so well for you! xTieghan
This may be a stupid question but should we be pulling the bay leaves out at some point? Or do we keep them in the whole time and eat around them??
Hey Meredith,
You can pull the bay leaves out before step 4 or just eat around them. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to make but quick question. You say if needed, transfer to baking dish. Is the alternative keeping it in whatever pot you used on the stovetop and place that in the oven? I do like the idea of not using another dish. Thank you!
Hi Kate,
I like to transfer mine to a lasagna dish to spread out the dish more. If you watch the video above you will see what I mean:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious. We had chicken and brocolli in the frig and what to do with them? Searched your site and came up with this recipe. It was perfect. Even on a hot day in June. Thanks, Tieghan. You scored again.
Love that!! I am really glad this turned out so well for you! Thank you! xTieghan
Basil is not listed in the ingredients. Very tasty though without it!
Thank you so much Erin! xTieghan
This is one of my favorite dishes. Great to feed company, or freeze half for later. I used the herbed rotisserie chicken from the HBH super simple cookbook and it was even better!
Thank you so much Sarah! xTieghan
Just made this today and the only difference was used medium grain rice instead of basmati it jasmine since that’s what we had on hand. It turned out perfectly! Love the cayenne and lemon zest addition! My husband loved it as well.
That is so great! Thank you so much for trying this one, Krystle! xTieghan
This is delicious! Definitely add the lemon zest and cayenne pepper, it add that extra layer of deliciousness.
Has been added to my usual rotation of meals!
That is really great to hear! Thank you so much Rebecca!! xTieghan
LOVE LOVE LOVE this recipe! My family of 5 ate every last bite! I used chicken thighs that I prepared ahead a time. I cooked the thighs in the oven them with butter, olive oil, lemon, fresh thyme and parsley. It was amazing!
Wow I am so happy to hear that Hannah!! Thank you! xTieghan
This is super delish! Making it again for dinner tonight, sans chicken.
I am so glad you enjoyed this one, Allison! Thank you! Enjoy your dinner! xTieghan
I made this for my family of 6 last night. Oh my gosh! They LOVED it. They devoured it. There was enough for 3 people to have seconds. I basically followed the recipe exactly. I did have to use gluten free orzo because that was all they had at the grocery store. I was surprised my husband picked up the lemon notes and I loved the bite of the cayenne pepper. I used the full amount. I love that this was all cooked together in one pot before the oven. I got serious flack for not making 2!! Definitely a keeper
Wow that is so amazing!! I am really glad this turned out so well for you all, Rosanne! I hope you continue to enjoy other recipes of mine as well! xTieghan