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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
We are *NOT* casserole people. Or I should say, I am, but no one else is in my family…I thought I’d dip my toe back into casserole territory with this dish, and I’m pleased to say It had a positive reception. I am, myself, looking forward to lunch leftovers. Only note is that I would go 18 min for rice/orzo prior to baking so it didn’t get overly mushy after oven browning for the 15ish min.
Hey Amanda,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
This is literally THE BEST casserole I have ever had in my life. I used to HATE HATE HATE this dish as. kid because it wasn’t made this way. I can’t help but think about all the years I was missing out, had I known about this recipe. The fresh thyme and lemon zest take this dish to a whole new level. I have made it several times and there are never leftovers. Thank you so much for the recipe, and please do more casseroles!
Hey Joseph,
I am delighted that this recipe was enjoyed, thanks for making it! ☘️ xTieghan
I made this today and it was perfect! Such an adaptable recipe and flavor throughout. Well done!
Hey Maria,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
Hi, I’m hoping to make this both for dinner that night as well as to freeze a bunch for later. Would you recommend baking it all at once, then just freezing leftovers and reheating in microwave or oven later, or should I try portioning it out before baking and only baking the portion for that night?
Also, if I portion it into smaller amounts, does that change the baking time at all? (like maybe loaf pan size). Thanks!
Hey Jess,
Yes, I would bake and then freeze and reheat. Yes, you will want to watch the smaller portions in the oven and reduce the baking time accordingly. I hope you love the recipe! xTieghan
I absolutely loved this recipe! I followed it pretty much to the tee, with the exception of some extra cheese on top, and it was fantastic! Perfect for a cold night in Colorado. It’s also really great heated up up as well with a splash of milk. I’m looking forward to eating the leftovers the rest of this week and trying more HBH recipes!
Hey Hailey,
Thanks a bunch for making this recipe, I am delighted it was enjoyed!! xTieghan
This has been on a regular rotation at our house. Thanks for the great recipe.
Hey Amanda,
Thanks a bunch for giving the recipe a try, I am so glad it was enjoyed! xTieghan
I have made this recipe at least 10 times during this year of lockdown. It never fails to comfort and it makes the whole house smell delicious. Thanks!
Hey Faith,
Thanks so much for making the recipe, I am delighted it was enjoyed! Happy Friday:) xTieghan
I came across this recipe while looking for some easy meal prep for the week, and I wasn’t disappointed. I paired it with a salad, and it made a really excellent and low-fuss lunch. Plus, because it’s a really easy recipe, it was simple to make a few personal tweaks to the recipe the second time I made it. I added some garlic cloves, oregano, more lemon zest, and mixed in some monterey jack with the cheddar. I also seasoned the chicken with the salt and pepper before putting in the pot, and it was scrumptious. Looking forward to scrolling through the HBH archives for more recipes.
Hey Kelly,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! xTieghan
Such a good recipe!! The seasoning was delicious, and my husband also loved it. I substituted whole milk for almond milk and used low fat cheddar cheese, which turned out good. I will definitely use a higher fat cheese to melt on top next time since low fat doesn’t get as gooey.
Hey Kaylin,
Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan
Delish! The kids loved it too. The addition of the cayenne made this much more interesting than a typical casserole. This recipe makes a lot, even with teenage boys in the house – I’ve been enjoying the leftovers for lunch 😉
Hey Katie,
Thanks so much for trying out this recipe, I am thrilled that you liked it! I hope you have a great week:) xTieghan
Made this tonight as written! Incredible!! So easy & so yummy- so nice to have a comfort casserole that doesn’t require condensed soup!?
Hey Rhonda,
Thanks so much for giving the recipe a go, I am thrilled that it was enjoyed! Have a great week:) xTieghan
Really enjoy half baked harvest but this recipe lacked in flavor, and i followed it completely. It needed way more seasonings.
Hey Hillary,
So sorry you did not enjoy the recipe, please let me know if I can help in anyway! xTieghan
Could I replace with some cauli rice?
Hey Leah,
I’ve not tested this with cauliflower rice, but it might work well! Let me know how it turns out! Happy New Year! xTieghan
I made it according to the directions except for adding more cayenne pepper than called for. Next time, though, I would leave out the lemon zest, or slice it very thinly (which I didn’t do), and I’d also put it in a separate casserole greased with vegetable spray before putting it in the oven. It wasn’t moist enough to cook it for 20 more minutes in my Dutch oven, so cleaning it afterwards was a real chore. In the end, it was delicious, and I’d definitely make it again.
Hey Helen,
Thanks so much for giving the recipe a try, I am so glad it was enjoyed! Happy New Year! xTieghan
Oh boy,…this one was hard to stop eating! It’s definitely a family pleaser. Love the addition of broccoli and carrots to amp the healthy in this dish. Make it!
Hey there,
I am thrilled that you enjoyed the recipe, thanks so much for giving it a try! Happy New Year! xTieghan