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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
Excellent, used all rice instead of orzo. Also didn’t realize I was out of carrots but it came out awesome. Will definitely make this one again. It seems like a lot of liquid in the pot but once I put it in the 9×13 and it baked it came out perfect. Flavors were great, the lemon zest was a wonderful taste in the casserole.
Hey Renee,
Thanks so much for giving the recipe a go, I am thrilled it was enjoyed! Happy New Year! xTieghan
One of my favorite HBH recipes. So comforting and delicious. It also freezes and reheats well so it’s a great dish to make for someone.
Hey Courtney,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
WOW!!! What a super easy and SUPER tasty meal! Makes a ton so great for meal prep, feeding a family, or having guests over!
Hey Alyssa,
Thanks so much for giving the recipe a try, I am so glad it worked out for you! Happy Holidays! xTieghan
Made this for dinner tonight and it was so delicious! Perfect cozy meal on a chilly evening. The melted, slightly crispy cheese on top is so good. The only thing I think I’d do differently next time is add in fresh minced garlic with the onion and carrots but I’m a big fan of garlic.
Hey Morgan,
I am so glad you enjoyed the recipe, thanks for giving it a try! Happy Holidays! xTieghan
Hi, I’m making this tonight but I already have leftover cubed chicken (already cooked). Could I just add it in at the end before it goes in the oven?
Hey Chloe,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
If I use regular chicken broth vs low sodium chicken broth, will this come out too salty?
Hey Kat,
No you should be fine:) I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Rate 5
Thank you Tabatha! xTieghan
Hi Tieghan!!! I love all your recipes. This looks delicious and cozy. Thoughts on substituting the basmati and orzo for two cups of Arborio rice? We have some on hand. Thanks!!
Hey Amanda,
The arborio rice would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was delicious. I did everything in my dutch oven, only change was I used half the Cheddar cheese stirred in with milk and the other of half of the cheese on top before popping in the oven for 15 min, We’re looking forward to the leftovers tomorrow
Hi Victoria! I am really glad this recipe turned out so well for you! Thank you for trying it! I hope the leftovers are just as amazing! xTieghan
Do you think it would be possible to bake this at a lower temperature for a longer time? My daughter has dairy protein allergy but she eat milk and cheese if it has been baked for over 30 min at 350 or higher. Thanks!
Hey Kaity,
Sure that could work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love Love Love this! Comfort food, but still pretty healthy.
Thank you so much!! xTieghan
Omg!! ThIs came out sooo good and delish! Thank you for this recipe. The weather has gotten colder in Oklahoma and this was perfect for a chilly weeknight meal and Netlfix! The fresh herbs and lemon zest really helped balance all the flavors together wonderfully. This dish truly warms the soul and beings happiness to the heart.
I am so happy this recipe turned out so well for you, Josh! Thank you for trying it! xTieghan
Made this last night! AMAZING 🙂 Now how to reinvent it for leftover night?!?
Hey Devin,
Thanks so much for trying the recipe! I would cover with foil and reheat in the oven on low. Please let me know if you have any other questions! xTieghan
I made this yesterday, and it is a keeper! The only small changes I made were using fresh garlic which I sautéed with the onion and carrot, and adding a big of fresh chopped parsley because I had some that needed to be used up. Thanks, Tieghan, for the best food porn pics that are for recipes that also turn out delicious! Up this week: Crispy prosciutto white lasagna!
I am so happy this turned out so well for you, Kerry! Thank you! I hope you love the crispy prosciutto white lasagna!! xTieghan
delish!
Thank you Elizabeth! xTieghan