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
Scale
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
