Description
A comforting Broccoli Cheddar Chicken and Rice Casserole featuring tender chicken, wholesome basmati rice, fresh broccoli, and sharp cheddar cheese, all baked to golden perfection for a hearty, flavorful meal.
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 (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
Instructions
- Preheat Oven. Set the oven to 425 degrees Fahrenheit to ensure it reaches temperature by the time the casserole is ready for baking.
- Sauté Vegetables and Chicken. Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and carrots and cook for about 5 minutes until fragrant. Add the cubed chicken, season with salt and pepper, and cook until the chicken is seared on all sides, approximately 2-3 minutes.
- Toast Rice, Orzo and Herbs. Stir in the butter, rice, orzo pasta, and fresh thyme leaves. Cook this mixture until the rice and orzo are golden and toasted, which takes about 2-3 minutes, stirring frequently without letting it burn.
- Add Broth and Simmer. Pour in the chicken broth and bring the mixture to a boil over high heat. Add the chopped broccoli, bay leaves, garlic powder, cayenne pepper, and a liberal pinch of salt and black pepper. Once boiling, cover and reduce the heat to low, cooking gently for 20-25 minutes until the rice is mostly tender and cooked through.
- Incorporate Final Ingredients. After cooking the rice, remove the pot from heat. Stir in the lemon zest, milk, and half a cup of shredded cheddar cheese to add creaminess and flavor. If the pot isn’t oven-safe, transfer the mixture to a casserole dish.
- Bake Casserole. Evenly scatter the remaining 1 cup of shredded sharp cheddar cheese on top of the casserole. Place it in the preheated oven and bake for 15-20 minutes or until the cheese melts and starts to brown lightly.
- Serve. Remove from the oven and garnish with additional fresh thyme and basil leaves if desired. Serve the casserole warm for a delicious, comforting meal.
Notes
- You can substitute jasmine rice if basmati is unavailable.
- For a dairy-free option, use canned coconut milk and a dairy-free cheese alternative.
- Adjust cayenne pepper according to your spice preference.
- Using gluten-free orzo ensures the dish suits gluten-free diets.
- This casserole can be refrigerated for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of casserole)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
