Description
This Broccoli Cheddar Chicken and Rice Casserole is a comforting, cheesy one-pot meal featuring tender chicken, fresh broccoli, aromatic herbs, and sharp cheddar cheese, all baked to golden perfection. Combining wholesome ingredients like basmati rice, orzo pasta, and vibrant vegetables, it offers a delicious and hearty dinner option that’s easy to prepare and sure to please the whole family.
Ingredients
Scale
Vegetables & Herbs
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 cups broccoli florets, roughly chopped
- 2 tablespoons fresh thyme leaves, plus more for topping
- 2 bay leaves
- Zest of 1/2 a lemon
Proteins & Dairy
- 1 pound boneless chicken breasts, cut into cubes
- 2 tablespoons salted butter
- 1/2 cup whole milk or canned coconut milk
- 1 1/2 cups shredded sharp cheddar cheese
Grains & Pasta
- 1 1/2 cups basmati or jasmine rice
- 1/2 cup dry orzo pasta (use gluten free, if needed)
Liquids & Oils
- 1 tablespoon extra virgin olive oil
- 3 1/2 cups low sodium chicken broth
Spices & Seasonings
- Kosher salt and black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper, more or less to taste
Instructions
- Preheat the oven: Preheat your oven to 425 degrees Fahrenheit to prepare for baking the casserole later.
- Sauté vegetables and chicken: Heat the olive oil in a large pot over medium heat till shimmering. Add the chopped onion and carrot, cooking for about 5 minutes until fragrant and softened. Then add the cubed chicken and season with kosher salt and black pepper; sear the chicken for 2-3 minutes until browned.
- Add grains and toast: Stir in the butter, basmati rice, orzo pasta, and fresh thyme leaves. Cook for 2-3 minutes, stirring frequently, until the grains and pasta are lightly golden and toasted to develop flavor.
- Add broth and simmer: Pour in the low sodium chicken broth, increase heat to high, and bring the mixture to a boil. Add the broccoli florets, bay leaves, garlic powder, cayenne pepper, and a generous pinch of salt and black pepper. Cover the pot and reduce heat to low. Let simmer gently for 20-25 minutes until the rice is mostly cooked and the broccoli is tender.
- Incorporate cheese and lemon zest: Once the rice mixture is cooked through, stir in the lemon zest, milk (or coconut milk), and 1/2 cup of shredded sharp cheddar cheese for creaminess and tang.
- Prepare for baking: If your pot is not oven-safe, transfer the rice and chicken mixture into a casserole dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole for a delicious cheesy crust.
- Bake the casserole: Place the casserole in the preheated oven and bake for 15-20 minutes, until the cheese on top is melted, bubbly, and just beginning to brown.
- Garnish and serve: Remove from the oven and sprinkle with additional fresh thyme and basil if desired. Serve warm and enjoy this comforting, cheesy meal.
Notes
- You can substitute coconut milk for whole milk to make this casserole dairy-free and add a subtle coconut flavor.
- For a gluten-free version, use gluten-free orzo pasta.
- Adjust cayenne pepper to your spice preference, adding more for heat or less for a milder dish.
- If you don’t have a large oven-safe pot, transfer the mixture to a casserole dish before baking.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- Adding extra cheese on top before baking creates a wonderful golden crust.
Nutrition
- Serving Size: 1 serving (approximately 1/6 of casserole)
- Calories: 460
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
