I’ve got to tell you, this Broccoli Cheddar Chicken and Rice Casserole Recipe has become a staple in my home. It’s that cozy, comforting dish that feels like a warm hug on a plate—melty cheddar, tender chicken, and vibrant broccoli all baked into a luscious, creamy casserole. Whether it’s a busy weeknight or a relaxed weekend dinner, this recipe always delivers big on flavor and satisfaction.
What makes this Broccoli Cheddar Chicken and Rice Casserole Recipe truly special is how it combines simple ingredients into something unforgettable. You’ll find it’s perfect for feeding a crowd or meal prepping for the week, and it’s surprisingly easy to make. Trust me, once you try it, it’s going to be one of those recipes you keep coming back to!
Why You’ll Love This Recipe
- Comfort Food at Its Finest: The creamy cheese and tender chicken make it feel indulgent yet homey.
- One-Pot Wonder: You cook most of it in one pan, which means less cleanup and more time to enjoy your meal.
- Perfect for Meal Prep: It reheats beautifully and even freezes well, so you can make it ahead without any stress.
- Balanced and Nutritious: Loaded with broccoli and packed with protein and whole ingredients, it’s a wholesome all-in-one meal.
Ingredients You’ll Need
The magic of this Broccoli Cheddar Chicken and Rice Casserole Recipe lies in the simple ingredients working together to create layers of flavor. Each component plays its part — from the nutty orzo and aromatic thyme to the sharp cheddar and fresh broccoli.
- Extra virgin olive oil: It gives a lovely base flavor and helps sauté the veggies just right.
- Yellow onion: Adds sweetness and depth; I always dice it finely for even cooking.
- Carrots: Chopped carrots add color, crunch, and a subtle earthy sweetness.
- Boneless chicken breasts: Cubed and seared for tender, juicy bites throughout the dish.
- Salted butter: Brings richness to the rice and helps toast the grains for nuttiness.
- Basmati or jasmine rice: Either works, but basmati adds a fragrant, fluffy texture I adore.
- Dry orzo pasta: Including orzo is a fun twist that makes the dish extra hearty.
- Fresh thyme leaves: The herbaceous notes brighten the dish — don’t skip them!
- Low sodium chicken broth: It’s crucial for cooking the rice so it absorbs loads of savory flavor.
- Broccoli florets: Chopped roughly, they stay tender with a bit of bite after baking.
- Bay leaves: Infuse a subtle earthy aroma that’s so comforting.
- Garlic powder: Adds a mellow garlic flavor without overpowering the dish.
- Cayenne pepper: Just a pinch for a little kick that wakes up your taste buds.
- Lemon zest: A secret weapon to cut through the richness with refreshing brightness.
- Whole milk or canned coconut milk: Makes the casserole creamy and luscious without heaviness.
- Shredded sharp cheddar cheese: For that melty, savory finish everyone raves about.
Variations
I love how flexible this Broccoli Cheddar Chicken and Rice Casserole Recipe can be. Over time, I’ve tried swapping a few things out depending on what’s in season or what my family’s craving — and you should definitely feel empowered to make it your own!
- Veggie Swap: I once swapped broccoli for cauliflower and it was just as delicious – great if you want a milder vegetable.
- Protein Variation: Using shredded rotisserie chicken saves time and adds a smoky flavor that’s irresistible.
- Dairy-Free Version: Coconut milk works wonderfully in place of regular milk, and nutritional yeast can swap in for cheddar for a cheesy vibe.
- Spice Level: Adjust the cayenne pepper to suit your family’s taste – I like a little heat, but you can skip it for a milder dish.
How to Make Broccoli Cheddar Chicken and Rice Casserole Recipe
Step 1: Sauté the Aromatics and Chicken
Start by heating the olive oil in a large pot over medium heat — wait for it to shimmer before adding the chopped onion and carrot. Softening these veggies until fragrant, about 5 minutes, is key to layering flavor early. Then toss in the cubed chicken, seasoning it neatly with salt and pepper. Sear the chicken for 2 to 3 minutes just until it’s golden; don’t overcook it here because it’ll finish cooking later in the oven. This step builds the foundation of the dish and I always find that patience here pays off in depth of taste.
Step 2: Toast the Grains and Add Broth
Once the chicken is nicely browned, add the butter, rice, orzo, and fresh thyme leaves to the pot. Stir everything together and toast the grains until they turn a lovely golden color, about 2 to 3 minutes — this step adds a nutty flavor and prevents sogginess later. Next, pour in the chicken broth and crank the heat up to bring it all to a vigorous boil. Immediately add the broccoli florets, bay leaves, garlic powder, cayenne pepper, and a generous pinch of salt and pepper. Cover the pot and reduce the heat to low—let it cook gently for 20 to 25 minutes until the rice is mostly tender. At this point, you’ll notice the broccoli turns bright green and the aromas fill the kitchen — everything’s coming together beautifully!
Step 3: Finish and Bake to Perfection
When the rice is nearly cooked, stir in the fresh lemon zest, milk (or coconut milk if you prefer), and half of the shredded cheddar cheese. This makes the dish creamy and flavorful right before baking. If you didn’t use a casserole dish earlier, this is the time to transfer the rice mixture to an oven-safe one. Scatter the remaining cheese evenly on top — this guarantees a gooey, golden crust. Pop the casserole into your preheated 425°F oven and bake for 15 to 20 minutes until the cheese is melted and just starting to turn brown. Pull it out, let it cool slightly, then sprinkle with extra thyme or fresh basil if you like a fresh, herbal lift.
Pro Tips for Making Broccoli Cheddar Chicken and Rice Casserole Recipe
- Don’t Skip Toasting the Rice and Orzo: It adds a wonderful nutty flavor and prevents the grains from turning mushy.
- Use Fresh Herbs Whenever Possible: Fresh thyme really brightens the dish compared to dried.
- Let the Casserole Rest Before Serving: Giving it a few minutes cool helps it set nicely, making it easier to portion.
- Avoid Overcooking the Chicken Early: Just sear it enough to start browning; it finishes cooking in the casserole to stay juicy.
How to Serve Broccoli Cheddar Chicken and Rice Casserole Recipe
Garnishes
I love sprinkling fresh thyme or chopped basil right on top just before serving. It adds a pop of color and a fresh herbal aroma that wakes up every bite. Sometimes, I also zest a little more lemon on top if we want an extra burst of brightness.
Side Dishes
This dish is a filling one-pot meal, but I like pairing it with a simple side salad dressed in lemon vinaigrette or some roasted root vegetables for extra texture. Garlic bread or crusty rolls also work well if you’re craving something to soak up all the cheesy sauce.
Creative Ways to Present
For special occasions, I’ve baked this casserole in individual ramekins — it makes each serving feel a little fancy and is great for dinner parties. You can also top it with extra toasted breadcrumbs mixed with Parmesan for a crunchy crust that contrasts beautifully with the creamy interior.
Make Ahead and Storage
Storing Leftovers
After it cools, I like to store leftovers in an airtight container in the fridge for up to 2 days. The casserole holds together well but tends to thicken, so I recommend reheating with a splash of milk to keep it creamy.
Freezing
This Broccoli Cheddar Chicken and Rice Casserole Recipe freezes beautifully. I usually prepare it through baking step 3 (before the oven step), cool it completely, and then freeze it tightly wrapped. When ready to eat, I thaw it overnight in the fridge and bake it as usual — still melty and delicious!
Reheating
I find that reheating in the oven at 350°F is best to warm it evenly and bring back that melted cheese texture. If you’re in a hurry, microwaving with a little added milk and covered to trap steam also does the trick.
FAQs
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Can I use frozen broccoli in this casserole?
Absolutely! Frozen broccoli works fine, just be sure to add it towards the end of the cooking process to avoid overcooking and turning mushy. You might want to reduce the cooking time slightly and drain any excess water after thawing to keep the casserole from becoming watery.
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Is it possible to make this recipe dairy-free?
Yes, you can swap the cheddar cheese for a dairy-free alternative or nutritional yeast for a cheesy flavor, and use canned coconut milk in place of whole milk. The texture will be slightly different but still delicious and creamy.
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Can I prepare this casserole ahead of time?
Definitely! You can make the casserole up to step 3, then cover and refrigerate for up to 2 days before baking. Just bring it to room temperature before placing it in the oven for best results.
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What type of rice works best?
I recommend using basmati or jasmine rice because they cook up fluffy and aromatic, complementing the casserole well. Avoid using very sticky rice like sushi rice as the texture may become too gooey.
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How spicy is the casserole with cayenne pepper?
The cayenne is just a pinch to add a subtle warmth that balances the richness; it’s not overpowering. You can always adjust it down or skip it if you prefer milder flavors, especially when cooking for kids.
Final Thoughts
Honestly, this Broccoli Cheddar Chicken and Rice Casserole Recipe has won a permanent place in my recipe box because it’s reliable, comforting, and downright delicious. You’ll love how simple it is to pull together yet so satisfying to eat. If you’re looking for a dish that feels like a warm embrace but requires minimal fuss, I can’t recommend this enough. Give it a try—you might just make it your new family favorite too!
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Broccoli Cheddar Chicken and Rice Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Stovetop with Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Broccoli Cheddar Chicken and Rice Casserole is a comforting one-pot meal combining tender chicken cubes, wholesome rice, orzo pasta, fresh broccoli, and sharp cheddar cheese. Sautéed with aromatic onion, carrots, and herbs, then baked to bubbly perfection, this casserole offers a creamy, cheesy texture balanced with subtle spice and bright citrus zest for a satisfying family dinner.
Ingredients
Vegetables and Aromatics
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 cups broccoli florets, roughly chopped
- 2 tablespoons fresh thyme leaves, plus more for topping
- zest of 1/2 a lemon
Protein
- 1 pound boneless chicken breasts, cut into cubes
Grains and Pasta
- 1 1/2 cups basmati or jasmine rice
- 1/2 cup dry orzo pasta (use gluten free, if needed)
Dairy and Fats
- 1 tablespoon extra virgin olive oil
- 2 tablespoons salted butter
- 1/2 cup whole milk or canned coconut milk
- 1 1/2 cups shredded sharp cheddar cheese
Seasonings and Liquids
- Kosher salt and black pepper, to taste
- 3 1/2 cups low sodium chicken broth
- 2 bay leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper, more or less to taste
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the casserole after stovetop cooking.
- Sauté Vegetables and Chicken: Heat the extra virgin olive oil in a large pot over medium heat until shimmering. Add the chopped onion and carrots, cooking until fragrant and softened, about 5 minutes. Add the cubed chicken, seasoning with salt and black pepper, and cook until seared on all sides, about 2-3 minutes.
- Add Rice, Orzo, Butter, and Herbs: Stir in the salted butter, basmati or jasmine rice, dry orzo pasta, and fresh thyme leaves. Continue cooking and stirring until the rice and orzo are golden and lightly toasted, about 2-3 minutes.
- Add Broth and Seasonings, Simmer: Pour in the low sodium chicken broth and bring the mixture to a boil over high heat. Add broccoli florets, bay leaves, garlic powder, cayenne pepper, and an additional pinch of kosher salt and black pepper. Once boiling, cover the pot and reduce heat to low; let simmer covered for 20-25 minutes until the rice is mostly cooked and liquid is absorbed.
- Incorporate Cheese and Milk: Remove from heat and stir in the lemon zest, whole milk or canned coconut milk, and 1/2 cup of the shredded sharp cheddar cheese. If your pot is not oven-safe, transfer the mixture to a casserole dish.
- Top with Remaining Cheese and Bake: Evenly scatter the remaining 1 cup of shredded cheddar cheese over the top of the casserole. Place in the preheated oven and bake for 15-20 minutes, or until the cheese is fully melted and beginning to brown.
- Serve: Remove the casserole from the oven, garnish with additional fresh thyme and basil if desired, and serve warm.
Notes
- To Make Ahead: Prepare the casserole through step 5. Let cool, cover, and refrigerate for up to 2 days. When ready to serve, remove from fridge, allow to come to room temperature while oven preheats, then bake as directed.
- To Freeze: Prepare through step 5. Cool, cover tightly, and freeze for up to 3 months. Thaw overnight in fridge or for 2-3 hours at room temperature before baking.
- Gluten Free Option: Use DeLallo brand gluten free orzo or any preferred gluten-free pasta to keep this dish gluten free.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 85mg
