Hey y’all, have I got a recipe for you! It’s one of my all-time faves, and I just can’t get enough of it. This Broccoli Cheddar Chicken and Rice Casserole is seriously out of this world! It’s got everything you could ever want in a casserole – tender chicken, fluffy rice, and tons of cheesy goodness. Plus, it’s loaded up with plenty of veggies to make it feel like you’re actually eating something healthy.
Now, I know some of y’all might be intimidated by the thought of making a casserole from scratch, but trust me, this one is easy as pie. All you gotta do is sauté some onion and carrots, then add in some cubed chicken and let it get nice and seared. Toss in some rice and orzo pasta, let it get toasty, and then add in some broth and broccoli.
Let it cook until the rice is almost done, then stir in some milk, lemon zest, and a whole bunch of cheddar cheese. Sprinkle some more cheese on top and pop it in the oven until it’s all melty and bubbly.
This casserole is seriously the perfect meal for a cozy night in. Make it ahead of time for meal prep, or freeze it for later. It’s so versatile and delicious, you won’t be able to resist it!
Prep Time: 15 MINUTES
Cook Time: 40 MINUTES
Servings: 6
Ingredients:
1 tablespoon extra virgin olive oil
Salt and pepper to taste
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 tablespoons 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
Directions:
Preheat your oven to 425 degrees F.
In a large pot over medium heat, add a tablespoon of extra virgin olive oil and let it shimmer. Add the chopped onion and carrot, sprinkle some salt and pepper to taste, and cook until fragrant for around 5 minutes. Add the chicken to the pot and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Then, add in the butter, rice, orzo, and thyme, and cook until golden and toasted, for another 2-3 minutes. Pour in the chicken broth, bring to a boil over high heat, and add the broccoli, bay leaves, garlic powder, cayenne pepper, and a large pinch of salt and pepper. Cover and reduce heat to low. Let it cook for 20-25 minutes, until the rice is mostly cooked.
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 the top of the casserole.
Place the casserole dish in the oven and bake it for 15-20 minutes, or until the cheese is melted and just beginning to brown. Sprinkle some fresh thyme and basil over the top and serve it warm.
Notes:
To Make Ahead: Prepare the casserole through step 3. Let it cool, cover, and refrigerate it for up to 2 days. When ready to bake, remove it from the fridge and let it sit at room temperature while the oven preheats. Then, bake it as directed.
To Freeze: Prepare the casserole through step 3. Let it cool, cover tightly, and freeze it for up to 3 months. To thaw, place it overnight in the fridge or on the counter for 2-3 hours. Then, bake it as directed.