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Creamy Chicken and Rice Casserole with Broccoli and Cheddar Recipe

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3.9 from 26 reviews

This comforting Chicken and Rice Casserole combines tender chicken, flavorful vegetables, and a creamy cheesy sauce baked to perfection. Featuring a blend of basmati rice, orzo pasta, fresh thyme, and broccoli, it’s a hearty all-in-one dish perfect for family dinners and meal prep.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 yellow onion, chopped
  • 3 carrots, chopped
  • 3 cups broccoli florets, roughly chopped
  • 2 tablespoon fresh thyme leaves, plus more for topping
  • 1/2 teaspoon garlic powder
  • 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 & Seasonings

  • 1 tablespoon extra virgin olive oil
  • 3 1/2 cups low sodium chicken broth
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • Kosher salt and black pepper to taste

Instructions

  1. Preheat and Sauté Vegetables: Preheat your oven to 425°F (220°C). Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and carrots, cooking until fragrant, about 5 minutes.
  2. Cook Chicken and Toast Grains: Add the cubed chicken to the pot and season generously with kosher salt and black pepper. Cook until the chicken is seared on all sides, about 2-3 minutes. Stir in the butter, rice, orzo, and fresh thyme leaves. Cook, stirring frequently, until the rice and orzo are golden and toasted, another 2-3 minutes.
  3. Add Broth and Simmer: Pour in the low sodium chicken broth and bring the mixture to a boil over high heat. Once boiling, add the broccoli florets, bay leaves, garlic powder, cayenne pepper, and a large pinch of salt and pepper. Cover the pot and reduce heat to low. Let the mixture cook covered for 20-25 minutes, or until the rice and orzo are mostly cooked through.
  4. Incorporate Zest, Milk, and Cheese: Remove the bay leaves. Stir in the lemon zest, milk or coconut milk, and 1/2 cup of shredded cheddar cheese into the rice mixture. If your pot is not oven-safe, transfer the contents to a greased casserole dish.
  5. Bake the Casserole: Scatter the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. Place in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and beginning to turn golden brown.
  6. Serve Warm: Remove from the oven and garnish with additional fresh thyme leaves. Serve warm and enjoy a cozy, flavorful meal.

Notes

  • If you need a gluten-free option, ensure to use gluten-free orzo pasta.
  • Adjust cayenne pepper to your spice preference, starting with less if unsure.
  • Use canned coconut milk to keep it dairy-free but note it will slightly alter the flavor.
  • For extra creaminess, you can add a splash more milk before baking.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/creamy-chicken-and-rice-casserole-with-broccoli-and-cheddar-recipe/