Description
Broccoli Cheddar Chicken and Rice Casserole is a comforting one-pot meal that brings together the flavors of broccoli cheddar soup in a hearty casserole. Made with tender chicken, fragrant rice, and a creamy cheddar sauce, this dish is easy to prepare and perfect for a cozy weeknight dinner.
Ingredients
Chicken and Rice:
- 1 lb boneless chicken breasts, cut into cubes
- 1 tbsp extra virgin olive oil
- 1 yellow onion, chopped
- 3 carrots, chopped
- 2 tbsp salted butter
- 1 ½ cups basmati or jasmine rice
- ½ cup dry orzo pasta (gluten-free, if needed)
- 2 tbsp fresh thyme leaves, plus more for topping
- 3 ½ cups low-sodium chicken broth
- 3 cups broccoli florets, roughly chopped
- 2 bay leaves
- ½ tsp garlic powder
- ½ tsp cayenne pepper, to taste
- Zest of 1/2 a lemon
- ½ cup whole milk or canned coconut milk
- 1 ½ cups shredded sharp cheddar cheese
Instructions
- Preheat the oven: Preheat the oven to 425 degrees F.
- Sauté vegetables and chicken: In a large pot, heat olive oil and cook onion, carrots, and chicken until fragrant. Add butter, rice, orzo, and thyme. Cook until golden.
- Add broth and broccoli: Pour in chicken broth, add broccoli, bay leaves, garlic powder, cayenne, salt, and pepper. Bring to a boil, cover, and simmer for 20-25 minutes.
- Finish the casserole: Stir in lemon zest, milk, and 1/2 cup of cheese. Transfer to a casserole dish, sprinkle remaining cheese on top, and bake for 15-20 minutes until golden and bubbly.
- Serve: Garnish with thyme and basil, then serve hot.
Notes
- You can customize this casserole by adding other vegetables like peas or bell peppers.
- For a crispy cheese topping, broil the casserole for the last few minutes of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 90mg
