Broccoli Cheddar Chicken and Rice Casserole Recipe

If you’ve been hunting for a cozy, wholesome dinner that checks all the boxes, let me introduce you to my Broccoli Cheddar Chicken and Rice Casserole recipe. It’s one of those meals that feels like a warm hug—the kind you want to come home to on a chilly evening. The blend of tender chicken, creamy cheddar, and bright broccoli nestled into fluffy rice just sings comfort food.

What I adore about this Broccoli Cheddar Chicken and Rice Casserole recipe is how easy it is to pull together without any fancy fuss. Whether you’re feeding a hungry family or meal-prepping for the week, it hits the spot every single time. I remember the first time I made it, my whole crew went crazy over how cheesy and flavorful it was. You’re gonna love how versatile and satisfying this dish is!

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Ingredients You’ll Need

The magic of this Broccoli Cheddar Chicken and Rice Casserole recipe is in the balance of fresh and pantry staples that come together effortlessly. Each ingredient plays its own part—from the nutty toasted orzo to the sharp cheddar, they all create layers of flavor and texture. I recommend choosing good quality chicken broth and fresh thyme for the best result.

• Extra virgin olive oil: Gives a subtle fruity flavor and helps sauté the veggies for that golden start.
• Kosher salt and black pepper: Essential for seasoning throughout the cooking process.
• Yellow onion: Adds natural sweetness and depth once sautéed.
• Carrots: Bring a mild sweetness and tender bite that complements the savory flavors.
• Boneless chicken breasts: Cubed for quick cooking and even distribution in the casserole.
• Salted butter: Adds richness and helps toast the rice and orzo for nutty flavor.
• Basmati or jasmine rice: Their fluffy texture works beautifully absorbing all the flavors.
• Dry orzo pasta: Adds a fun texture twist and cooks alongside the rice perfectly.
• Fresh thyme leaves: Aromatic herb that lifts the entire dish with earthy fresh notes.
• Low sodium chicken broth: Ensures the rice cooks tender while infusing savory goodness without overpowering saltiness.
• Broccoli florets: Roughly chopped for ideal tender-crisp texture after baking.
• Bay leaves: Subtle herbal background flavor that works wonders in slow-cooked dishes.
• Garlic powder: Easy way to add warm garlicky notes without extra chopping.
• Cayenne pepper: A little kick that wakes up all the flavors — adjust to your heat preference.
• Lemon zest: Adds a bright, refreshing contrast that makes the cheese pop.
• Whole milk or canned coconut milk: Ensures the casserole stays creamy and luscious.
• Shredded sharp cheddar cheese: The star ingredient for that ooey-gooey, slightly tangy finish.

Variations

I love tweaking this Broccoli Cheddar Chicken and Rice Casserole recipe to match different moods or what’s in my fridge. Feel free to swap or add whatever you like — it’s a canvas for your creativity and comfort cravings.

• Swap Chicken for Turkey: I tried turkey breast cubes and the dish stayed just as tender and flavorful, great for a leaner option.
• Use Cauliflower Rice: For a low-carb twist, I replaced the rice and orzo with cauliflower rice, and it’s surprisingly tasty and lighter.
• Dairy-Free Version: Coconut milk works beautifully and you can use a dairy-free cheddar style cheese to keep it creamy without the dairy.
• Add Mushrooms: I sometimes toss in sliced mushrooms for earthiness — they soak up all the cheesy goodness!

How to Make Broccoli Cheddar Chicken and Rice Casserole Recipe

Step 1: Sauté Your Veggies and Chicken

Start by heating olive oil in a large pot over medium heat. Once the oil shimmers, toss in the chopped onion and carrot and cook until fragrant and slightly soft—this usually takes about 5 minutes. Don’t rush this part because this is where you build a savory base that wakes up all the other ingredients. Next, stir in the cubed chicken, seasoning with salt and pepper. Let it sear for 2-3 minutes until golden on the outside — this seals in the juices and gives you a nice texture when baked.

Step 2: Toast the Rice and Orzo

After the chicken is nicely seared, add the butter, rice, orzo, and fresh thyme leaves. Stir everything constantly for 2-3 minutes until the grains and pasta turn a light golden brown. This step adds subtle nuttiness and really boosts the flavor of the finished casserole. It’s one of those things I discovered that makes this dish stand out from other chicken and rice casseroles.

Step 3: Simmer with Broth and Broccoli

Pour in your chicken broth and crank the heat to high to bring everything to a boil. Once boiling, add the broccoli florets, bay leaves, garlic powder, cayenne pepper, and a generous pinch of salt and black pepper. Cover the pot, reduce heat to low, and let it simmer gently for 20-25 minutes until the rice is tender but not mushy. Remember, you want the rice to be “mostly cooked” because it will finish cooking in the oven. Keeping an eye on the pot during this stage prevents sticking or burning on the bottom.

Step 4: Add Zest, Milk, and Cheese, Then Bake

Once the rice is cooked through, stir in the lemon zest and milk to brighten and creamify the mix. Then fold in half a cup of sharp cheddar cheese for extra indulgence. If needed, transfer everything to a casserole dish to give the cheese the space to melt evenly. Sprinkle the remaining cheese all over the top. Pop it into a 425°F oven and bake for 15-20 minutes until the cheese melts beautifully and starts to brown — that golden crust is what makes this dish feel so special.

Once it’s out of the oven, scatter a few extra thyme leaves or fresh basil on top for a fresh, herbal pop that complements all the rich flavors.

How to Serve Broccoli Cheddar Chicken and Rice Casserole Recipe

Garnishes

I always top my casserole with fresh thyme and a handful of chopped basil — the fresh herbs cut through the richness and add a fragrant lift that brightens every bite. Sometimes I add a light drizzle of good olive oil or a sprinkle of flaky sea salt to finish it off.

Side Dishes

This casserole is hearty, so I like pairing it with simple sides like a crisp green salad with lemon vinaigrette or some roasted garlic green beans. A slice of crusty bread is also perfect for soaking up any cheesy sauce left on the plate.

Creative Ways to Present

For a special occasion, I’ve served this casserole in individual ramekins and topped with edible flowers or a sprinkle of toasted breadcrumbs for crunch. It makes the dish feel extra festive and fun without adding much work.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors often taste even better the next day once everything has had time to meld together. Just be sure to cover it tightly so the rice doesn’t dry out.

Freezing

This casserole freezes well — I portion mine into freezer-safe containers and freeze for up to 3 months. When I’m ready to eat, I thaw overnight in the fridge and reheat gently to keep the texture tender.

Reheating

I reheat leftovers either in the oven at 350°F covered with foil to retain moisture or in the microwave on medium power, stirring halfway through. Adding a splash of milk or broth while reheating helps keep it creamy and prevents dryness.

FAQs

Final Thoughts

This Broccoli Cheddar Chicken and Rice Casserole recipe has become a staple in my home because it’s the perfect blend of creamy, savory, and wholesome all at once. It warms you up, fills you up, and just tastes like comfort on a plate. I seriously encourage you to give it a try — I bet it’ll become one of those dishes you find yourself making again and again.

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