Broccoli Cheddar Chicken And Rice Casserole⚓︎

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  • 1 yellow onion, chopped
  • 3 carrots, chopped
  • 1.5 cups basmati or jasmine rice
  • 1/2 cup dry orzo pasta
  • 3 tbsp salted butter
  • 2 tsp dried thyme
  • 1 lb boneless chicken breasts, cut into cubes
  • 4 cups low sodium chicken broth
  • Bag of frozen vegetables (broccoli or peas)
  • 2 bay leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper, more or less to taste
  • 2.5 tbsp lemon juice
  • 1/2 cup milk
  • 1.5 cups shredded sharp cheddar cheese, divided (about 200g)


  • Prep
    • Cut the carrots and onions and set aside
    • In a 2 cup measure, prep the rice, orzo, butter, and thyme
  • Heat a large pot on medium heat. Saute the carrots and onions in olive oil. Season with salt and pepper and cook until fragrant (~5 min)
  • Cube the chicken and add to the pot. Add additional salt and pepper and cook until seared (~3 min)
  • Add the prepped rice, orzo, butter, and thyme. Cook until toasted (2-3 min)
  • Add the broth and bring to a boil over high heat
  • Preheat the oven to 425F
  • Add the frozen vegetable, bay leaves, garlic powder, cayenne, and more pepper. Bring to a boil, cover and reduce heat to low. Cover and cook for 20-25 minutes until the rice is mostly cooked
  • Stir in the lemon juice, milk, and 1/2 cup of cheese, then pour the pot into an oven-safe casserole dish. Scatter the remaining cheese over top the casserole
  • Transfer to the oven and bake 15-20 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme