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Broccoli Cheddar Chicken and Rice Casserole

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This Broccoli Cheddar Chicken and Rice Casserole is creamy, cheesy, and hearty. Made with chicken, rice, orzo, broccoli, and sharp cheddar, it’s baked until bubbly and golden for the ultimate family comfort dinner.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American
  • Diet: Low Salt

Ingredients

1 tablespoon extra virgin olive oil

Kosher salt and black 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 (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 (optional)

Zest of 1/2 lemon

1/2 cup whole milk or canned coconut milk

1 1/2 cups shredded sharp cheddar cheese

Instructions

  1. Preheat oven to 425°F.
  2. In a large pot, heat olive oil over medium heat. Add onion and carrot, cooking 5 minutes. Stir in chicken, season, and sear 2–3 minutes.
  3. Add butter, rice, orzo, and thyme. Toast 2–3 minutes. Stir in broth, broccoli, bay leaves, garlic powder, cayenne, and more salt and pepper. Bring to a boil, cover, reduce heat, and cook 20–25 minutes until rice is nearly tender.
  4. Stir in lemon zest, milk, and 1/2 cup cheddar. If needed, transfer to a greased baking dish. Top with remaining cheese.
  5. Bake uncovered 15–20 minutes until golden and bubbly. Garnish with thyme and serve warm.

Notes

  • Use gluten-free orzo or omit and increase rice for a gluten-free version.
  • For vegetarian, omit chicken and use vegetable broth.
  • Save time with rotisserie chicken.
  • Add mozzarella or fontina for extra cheesy flavor.
  • Top with breadcrumbs or crackers for a crunchy finish.

Nutrition