Description
This Broccoli Cheddar Chicken and Rice Casserole is a comforting one-pot meal featuring tender chicken, aromatic basmati rice, and nutritious broccoli all baked with sharp cheddar cheese. It’s a flavorful and hearty dish perfect for a family dinner, combining the creaminess of cheese with the freshness of herbs and a hint of spice for a satisfying casserole.
Ingredients
Scale
Main 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, 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
Instructions
- Preheat Oven: Start by preheating your oven to 425 degrees Fahrenheit to ensure it’s hot enough for baking the casserole later.
- Sauté Vegetables and Chicken: Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and carrot, cooking until fragrant, about 5 minutes. Then add the cubed chicken breasts, seasoning with kosher salt and black pepper. Cook until the chicken is seared, about 2-3 minutes.
- Toast Rice and Orzo: Stir in the butter, basmati rice, orzo pasta, and fresh thyme leaves. Cook while stirring occasionally until the rice and orzo are golden and toasted, about 2-3 minutes.
- Add Broth and Simmer: Pour in the low sodium chicken broth and bring the mixture to a boil over high heat. Add the broccoli florets, bay leaves, garlic powder, cayenne pepper, and a generous pinch of salt and pepper. Cover the pot, reduce the heat to low, and let it cook for 20-25 minutes until the rice is mostly cooked and has absorbed most of the liquid.
- Mix in Final Ingredients: Once the rice is cooked, stir in the lemon zest, milk (or coconut milk), and 1/2 cup of shredded cheddar cheese. If your pot is not oven-safe, transfer everything into an oven-safe casserole dish. Scatter the remaining shredded cheddar cheese evenly over the top.
- Bake Casserole: Place the casserole in the preheated oven and bake for 15-20 minutes until the cheese on top is melted and just beginning to brown, creating a golden crust.
- Serve: Remove from the oven and garnish with additional fresh thyme and basil if desired. Serve warm and enjoy this comforting, cheesy broccoli chicken and rice casserole.
Notes
- Make Ahead: Prepare the casserole through step 5. Let it cool, then cover and refrigerate for up to 2 days. When ready to eat, allow it to come to room temperature while the oven preheats, then bake as directed.
- Freezing Tip: After step 5, cool the casserole completely, cover tightly, and freeze for up to 3 months. Thaw overnight in the refrigerator or for 2-3 hours on the counter before baking as usual.
- Gluten Free Orzo: For gluten-free needs, DeLallo brand gluten free orzo is recommended for best texture and flavor.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 430
- Sugar: 4g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 85mg
