I love this recipe because it’s hearty, cheesy, and full of flavor without being complicated. The combination of chicken, rice, and vegetables makes it a complete meal, while the cheddar and hint of thyme add that warm, home-cooked taste I crave. It’s also perfect for meal prep since I can make it ahead, freeze it, or reheat leftovers easily. Whenever I make this casserole, it feels like a comforting family favorite that everyone enjoys.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 tablespoon extra virgin olive oil kosher salt and black pepper 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 tablespoon 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
Directions
I preheat my oven to 425°F (220°C).
In a large pot, I heat olive oil over medium heat until it shimmers. I add the chopped onion and carrots, cooking for about 5 minutes until fragrant and slightly softened.
I stir in the chicken cubes and season with salt and pepper. I cook for 2–3 minutes, just until the chicken is seared on the outside.
I add the butter, rice, orzo, and thyme to the pot and cook for another 2–3 minutes, letting everything toast lightly.
I pour in the chicken broth and bring it to a boil. Then I add the broccoli, bay leaves, garlic powder, cayenne pepper, and another generous pinch of salt and pepper. I reduce the heat to low, cover, and cook for 20–25 minutes, until the rice is mostly tender.
Once the rice is cooked, I stir in the lemon zest, milk, and 1/2 cup of the shredded cheddar cheese.
If my pot isn’t oven-safe, I transfer the mixture to a casserole dish, then scatter the remaining cheese evenly over the top.
I bake it in the oven for 15–20 minutes until the cheese is melted, bubbly, and just beginning to brown.
I serve it warm, topped with fresh thyme or basil for a fragrant finish.
Servings and Timing
This recipe makes about 6 servings and takes 55 minutes total—15 minutes of prep and 40 minutes of cooking.
Variations
I sometimes swap the chicken for cooked turkey or rotisserie chicken when I want to save time. For a vegetarian version, I replace the chicken with mushrooms and add extra broccoli. I also like using a mix of cheeses such as Gruyère or Monterey Jack for a richer flavor. When I’m in the mood for a little extra creaminess, I stir in a spoonful of sour cream before baking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I bake it at 350°F (175°C) for about 15 minutes or until heated through. I can also microwave individual portions for 1–2 minutes, though I prefer the oven for keeping it creamy and not soggy. If I want to freeze it, I prepare the casserole through step 3, let it cool completely, and then cover it tightly. It keeps well in the freezer for up to 3 months.
FAQs
Can I use brown rice instead of white?
Yes, but I increase the cooking time and add about 1/2 cup more broth since brown rice takes longer to soften.
Can I make this casserole ahead of time?
Absolutely. I prepare it through step 3, cool it, and refrigerate it for up to 2 days before baking.
Is there a way to make it dairy-free?
Yes, I use coconut milk instead of regular milk and swap the cheddar for a dairy-free cheese alternative.
Can I use frozen broccoli?
Yes, I add it directly to the pot without thawing—it cooks perfectly during the simmering stage.
What can I use instead of orzo?
I sometimes use extra rice, quinoa, or small pasta like ditalini or couscous for a different texture.
Can I use pre-cooked chicken?
Yes, I stir in cooked chicken after the rice has cooked to avoid overcooking the meat.
How do I keep the casserole from drying out?
I make sure to cover the pot during simmering and don’t overbake it—just bake until the cheese melts and browns slightly.
Can I add more vegetables?
Definitely. I often add peas, mushrooms, or spinach for extra color and nutrition.
What cheese works best besides cheddar?
Gruyère, mozzarella, or Colby Jack melt beautifully and give the dish a slightly different flavor profile.
How can I make it spicier?
I increase the cayenne pepper or add a few red pepper flakes to the mix.
Conclusion
This Broccoli Cheddar Chicken and Rice Casserole is one of those comforting, all-in-one meals I turn to when I need something cozy yet satisfying. I love how the rice, chicken, and cheese come together into a creamy, flavorful bake that’s both family-friendly and easy to make ahead. It’s hearty, wholesome, and the kind of dish that makes every bite feel like home.
