Broccoli Cheddar Chicken and Rice Casserole Recipe

If you’re craving something cozy, cheesy, and downright comforting, this Broccoli Cheddar Chicken and Rice Casserole Recipe is an absolute winner. I love how it brings together tender chicken, vibrant broccoli, and that rich, sharp cheddar in a way that’s both hearty and fresh—not overly heavy like some casseroles can be.

What’s great about this recipe is how versatile it feels: it’s perfect for a busy weeknight when you want something effortless but also great enough to serve guests. Plus, it’s a fantastic way to sneak in some veggies (hello broccoli!) without anyone missing them. Trust me, my family goes crazy for this one every time I make it!

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Ingredients You’ll Need

The success of this Broccoli Cheddar Chicken and Rice Casserole Recipe really comes down to fresh ingredients working in harmony. From the earthy thyme to the zing of lemon zest, each piece adds a layer of flavor that makes it feel so special.

• Extra virgin olive oil: A good-quality oil ensures the veggies and chicken sear beautifully without sticking.
• Kosher salt and black pepper: Simple seasonings that bring out the natural flavors in every ingredient.
• Yellow onion: Adds sweetness and depth once sautéed, helping build that flavor base.
• Carrots: They offer subtle sweetness and a nice crunch that balances the richness.
• Boneless chicken breasts: Cubed for quick cooking and even distribution throughout the casserole.
• Salted butter: Enriches the dish and helps toast the rice and orzo for a nutty flavor.
• Basmati or jasmine rice: Choose one for its fragrant aroma and fluffy cooking texture.
• Dry orzo pasta: Adds a delightful texture contrast and helps absorb the creamy sauce.
• Fresh thyme leaves: Fresh herbs elevate the dish’s aroma and tie all the flavors together.
• Low sodium chicken broth: Keeps the casserole moist and infuses the rice with savory goodness.
• Broccoli florets: Roughly chopped to cook evenly and retain a little bite.
• Bay leaves: Provide subtle earthy notes throughout the slow cooking.
• Garlic powder: A gentle punch of garlic without overwhelming the dish.
• Cayenne pepper: Just a touch for warmth—feel free to adjust to your spice tolerance.
• Lemon zest: Adds a fresh, bright finish that wakes up the cheesy richness.
• Whole milk or canned coconut milk: For creaminess that ties everything into a luscious sauce.
• Shredded sharp cheddar cheese: The star that makes this casserole irresistible and melty on top.

Variations

I love how flexible this Broccoli Cheddar Chicken and Rice Casserole Recipe is—you can easily make it your own by swapping a few ingredients or adding in extras. Don’t be afraid to get creative! I’ve tried several variations and each brings a fun twist to an already comforting classic.

• Vegetarian version: I swap chicken broth for vegetable broth and add sautéed mushrooms or more hearty veggies for extra flavor without losing that cozy feel.
• Dairy-free adaptation: Using coconut milk as the base and dairy-free cheddar keeps this casserole creamy and delicious—my dairy-sensitive friends love it.
• Spice level: Adding a pinch extra cayenne or some smoked paprika gives it a subtle smoky kick that my family really enjoys.
• Cheese swap: Sometimes I mix sharp cheddar with Monterey Jack for a meltier texture and milder taste that kids adore.

How to Make Broccoli Cheddar Chicken and Rice Casserole Recipe

Step 1: Sauté the Aromatics and Chicken

Start by heating your olive oil over medium heat until it shimmers—that’s your signal it’s hot enough. Toss in the chopped onion and carrot, stirring occasionally until they become soft and fragrant, about 5 minutes. When I first tried this, I was tempted to rush this part, but taking your time here really builds the flavor foundation.

Next, add in the cubed chicken, seasoning with kosher salt and black pepper. Cook it just until it’s seared on the outside, about 2-3 minutes—don’t worry if it’s not fully cooked through yet because it finishes cooking with the rice later. Stir in the butter, then toss in the rice, orzo, and thyme, letting everything toast until the grains turn a lovely golden color, about 2-3 minutes more.

Step 2: Add Broth and Flavorings, Simmer Gently

Pour in your chicken broth and crank the heat up to bring everything to a boil. Once boiling, stir in the broccoli florets, bay leaves, garlic powder, cayenne pepper, and a generous pinch of salt and pepper. Immediately cover and lower the heat to a gentle simmer.

Let it cook covered for 20-25 minutes or until the rice is mostly tender. Peek only once to avoid losing steam—that’s what traps all that moisture and cooks everything evenly. If you’re like me, you’ll notice how the kitchen starts smelling wonderfully inviting right about now!

Step 3: Mix in Dairy and Cheese, Prepare for Baking

When the rice looks just about done, stir in the lemon zest, milk (or coconut milk), and half a cup of the shredded cheddar cheese. This creates a creamy, dreamy sauce that coats every bite. If you’ve been cooking it in a stovetop pot that can’t go in the oven, now’s the time to transfer everything into a casserole dish.

Scatter the remaining cheese over the top for that golden cheesy crust that makes casseroles so comforting. This is the moment I tell myself “worth the wait” every time as the cheese melts and bubbles.

Step 4: Bake Until Bubbling and Golden

Pop the casserole into your preheated oven at 425°F and bake for about 15-20 minutes. You’ll want to watch for the cheese on top to melt thoroughly and just start to turn a golden brown. That slight crispiness on top contrasts so nicely with the creamy inside.

Serve it warm with a sprinkle of fresh thyme or basil to add a vibrant pop of herbaceous freshness.

How to Serve Broccoli Cheddar Chicken and Rice Casserole Recipe

Garnishes

I usually finish this casserole with a sprinkling of fresh thyme and sometimes fresh basil if I have it on hand. It just brightens up the cheesy richness beautifully and adds a touch of elegance without extra effort. Sometimes a little lemon zest on top too for a final zing.

Side Dishes

Though this casserole is pretty complete on its own, I like pairing it with a crisp green salad dressed with a lemon vinaigrette. Roasted garlic green beans or a simple cucumber salad with fresh herbs also complement it well, keeping the meal feeling fresh and balanced.

Creative Ways to Present

For special occasions, I’ve served this casserole in individual ramekins and topped each with a tiny sprig of thyme or even a few toasted pine nuts for crunch. It turns a casual meal into something a bit more festive without any fuss. It also reheats perfectly in single portions for leftovers, making it great for meal prepping.

Make Ahead and Storage

Storing Leftovers

I store leftover casserole in airtight containers in the fridge, and it usually keeps well for 3-4 days. I find that the flavors actually deepen overnight, making leftover servings even tastier. Just reheat gently so the cheese doesn’t dry out.

Freezing

This recipe freezes beautifully! I portion it out into individual freezer-safe containers and freeze for up to 2 months. When you’re ready to eat, thaw it overnight in the fridge and then reheat in the oven to keep that cheesy top nice and melty.

Reheating

I usually reheat leftovers in the oven at 350°F, covered with foil to keep moisture in for about 15-20 minutes. If you’re in a hurry, the microwave works too, but the oven definitely helps keep the casserole’s creamy texture and crisp topping intact.

FAQs

Final Thoughts

I genuinely hope you give this Broccoli Cheddar Chicken and Rice Casserole Recipe a try—it’s one of those dishes I keep coming back to because it feels like a warm hug on a plate. Whether you’re feeding a family or just want an easy, cozy meal, I know you’ll appreciate how the flavors come together with such little fuss. Plus, it’s a great way to enjoy comfort food without feeling weighed down. Happy cooking, friend!

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