Name: Broccoli Cheddar Chicken and Rice Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
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 (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

A comforting one-pot meal that combines the best of broccoli cheddar soup and a classic chicken and rice bake. This Broccoli Cheddar Chicken and Rice Casserole is creamy, cheesy, and packed with wholesome ingredients like carrots, fresh herbs, broccoli, and tender chicken. Finished with melty cheddar cheese and just a hint of lemon zest, it’s the perfect dinner for busy nights or cozy weekends.

Why You’ll Love This Recipe

This casserole is the ultimate one-pot wonder. Everything cooks in a single dish—from the sautéed chicken and vegetables to the fluffy rice and orzo—making cleanup easy and the flavor unbeatable. It’s warm, cheesy, and packed with nutritious vegetables, offering comfort without being too heavy. Plus, it’s family-friendly, meal-prep approved, and can be made ahead or frozen for later. Broccoli Cheddar Chicken and Rice Casserole

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

extra virgin olive oil
kosher salt and black pepper
yellow onion
carrots
boneless chicken breasts
salted butter
basmati or jasmine rice
dry orzo pasta (or gluten-free orzo)
fresh thyme leaves
low sodium chicken broth
broccoli florets
bay leaves
garlic powder
cayenne pepper
lemon zest
whole milk or canned coconut milk
shredded sharp cheddar cheese

Directions

Preheat the oven to 425°F.
In a large pot, heat olive oil over medium heat. Add the onion and carrots, cooking for about 5 minutes until softened.
Stir in cubed chicken, season with salt and pepper, and sear for 2–3 minutes.
Add the butter, rice, orzo, and thyme. Cook for 2–3 minutes until the grains are lightly toasted.
Pour in the broth, then add broccoli, bay leaves, garlic powder, cayenne, and a generous pinch of salt and pepper. Bring to a boil, then cover and reduce the heat to low. Simmer for 20–25 minutes until the rice is tender.
Once the rice is cooked, stir in the lemon zest, milk, and ½ cup of cheddar cheese.
If desired, transfer the mixture to an oven-safe casserole dish. Sprinkle the remaining cheese over the top.
Bake for 15–20 minutes, until the cheese is melted and slightly golden.
Serve warm, garnished with extra thyme and fresh basil.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Vegetarian: Skip the chicken and increase the broccoli or add mushrooms for a hearty alternative.
Gluten-Free: Use a gluten-free orzo or omit it and slightly reduce the broth.
Spicy: Add extra cayenne pepper or a chopped jalapeño for more heat.
Creamier: Stir in extra milk or a spoonful of sour cream at the end.
Different Cheeses: Try gouda, gruyère, or mozzarella for a twist on flavor.

Storage/Reheating

Let the casserole cool completely before storing. Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or covered in the oven at 350°F until warmed through. To freeze, prepare through step 6, then cover tightly and freeze for up to 3 months. Thaw in the fridge overnight before baking as directed. Broccoli Cheddar Chicken and Rice Casserole

FAQs

Can I make this casserole ahead of time?

Yes. Prepare it through step 6, cover, and refrigerate for up to 2 days. Bake when ready to serve.

Can I freeze this casserole?

Absolutely. Assemble the dish through step 6, let it cool, and freeze. Thaw in the fridge before baking.

What can I substitute for orzo?

You can leave it out and reduce the broth slightly, or use another small pasta like ditalini or small shells.

Is it okay to use frozen broccoli?

Yes, but don’t thaw it first—just add it frozen during step 5 to avoid overcooking.

Can I use rotisserie or pre-cooked chicken?

Yes, stir it in with the lemon zest and milk to warm through before baking.

What’s the best rice for this recipe?

Basmati or jasmine rice are ideal due to their fluffy texture and ability to cook evenly with the other ingredients.

Can I make this dairy-free?

Yes. Use olive oil instead of butter, coconut milk for creaminess, and a dairy-free cheese alternative.

Can I use brown rice?

You can, but you’ll need to increase the cook time and add more liquid since brown rice takes longer to cook.

How can I boost the flavor?

Add a dash of Dijon mustard, a pinch of nutmeg, or a splash of white wine for deeper flavor layers.

What can I serve with this casserole?

It’s a complete meal, but it pairs well with a green salad, roasted vegetables, or crusty bread.

Conclusion

This Broccoli Cheddar Chicken and Rice Casserole is a satisfying, wholesome, and nostalgic dish that brings cozy comfort to your dinner table. Whether you’re cooking for a crowd or prepping ahead for busy nights, it’s a simple, flavorful recipe that always delivers. With minimal cleanup and maximum flavor, it’s bound to become a go-to in your weekly meal rotation.