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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!
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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.
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Hi,
I do not have thyme at hand, any replacement you could suggest?
Hi Deepthi,
You can use another herb that you enjoy! I hope you love recipe, please let me know if you have any other questions! xTieghan
This sounds delicious! Can I replace the orzo with Arborio rice? Thanks!
Hi Asha,
Yes you can definitely use Arborio rice. I hope you love recipe, please let me know if you have any other questions! xTieghan
Made this tonight as we are “Isolated” during the Covid 19 pandemic. Sooo delicious and the perfect comfort food. Had all of the ingredients beside the fresh herbs and whole milk. Used dry herbs and 1% milk and it is delicious….and LOTS of food. Love it!!
Thank you so much Karen!! I hope you are staying well! xTieghan
This has become a family favorite in my house. It is the comforting cousin to Chicken Divan without all the weird “Cream of” soup! Its an easy healthy way to get a well rounded meal. I will sometimes cut the rice and double the veggies and chicken to really amp up the protein. LOVE this one. An easy make ahead option as well! Always better the next day…
Haha you are so right! And honestly leftovers are always the best!! I am so glad you enjoyed this one, Alex! Thank you so much! xTieghan
Can you use 90 second Jasmine Rice? I couldn’t find any bags of Jasmine in the stores except that? Do I cook it the same as if weren’t instant?
Hi Siobhan,
I would not recommend using a fast cooking/instant rice. Jasmine, basmati, or white rice are going to give you the best results. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this tonight (1/2 recipe) with some left over cooked chicken breast – it is very tasty! I like the little “zing” of the cayenne and tartness of the lemon peel. I love the rice and orzo combination. I do have to say that half the recipe is enough to serve four people, though.
Thank you so much Connie! I am glad this turned out so well for you! xTieghan
Just made and is delicious!
Huge hit with everyone. Thank you!
Thank you Lucy! I am so glad this turned out so well for you! xTieghan
Absolutely delicious. Already had all the ingredients. Made it for my neighbor tonight sans chicken, and added some zucchini to the broccoli and carrots since I had it. I had only basmati rice and no orzo. It was so yummy on a cold night in the mountains. Would make again. Thank you!
Thank you Ash! I am so glad you enjoyed this one! xTieghan
Can I sub almond milk for the whole milk?
HI! Yes, that will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Another fantastic recipe, Tieghan! Warm, creamy, stick-to-your-ribs kind of meal. Thank you for sharing.
Thank you for trying this Sara! I am so glad it turned out well for you! xTieghan
Just made this and my husband loved it! So flavorful. He asked if it would be going into our family rotation 🙂
Thank you so much! That is so amazing! xTieghan
Just made this tonight, and it’s very good! My husband also enjoyed it, and we agreed it’s being saved in the recipe binder! We love how “clean” it tastes. Hearty but not heavy. Thanks for sharing!
Thats the best! I am so glad this turned out so well for you! xTieghan
This was excellent ! My 18 year old and 15 year old daughter loved it… served it with Pillsbury Crescent rolls for a quick meal! Fantastic !
Thank you so much Kristen!! xTieghan
Ummm, this was fantastic! I didn’t have any lemons so I omitted the lemon zest, but followed the recipe exactly aside from that. This was perfect for a cold winter night when I was craving some comfort food! I’m embarrassed to admit it, but this tasted just like the packets of Knorr’s chicken flavored rice that I used to buy from the store (and loved). Thanks for this yummy and much healthier version of an old favorite. I can’t wait to try some more of your casserole recipes!
Yes! I hope you are staying warm! I am so glad this recipe turned out so well for you Chris! xTieghan
one of my faves
Thank you Lauren! xTieghan