Broccoli Cheddar Chicken and Rice Casserole

🥘 Ingredients

• bay leaves
  2
• boneless chicken breasts (cut into cubes)
  1 pound
• broccoli florets (roughly chopped)
  3 cups
• broth (low sodium chicken)
  3 1/2 cups
• butter (salted)
  2 tablespoons
• carrot (chopped)
  3
• cheese (shredded sharp cheddar)
  1 1/2 cups
• dry orzo pasta (use gluten free, if needed)
  1/2 cup
• garlic powder
  1/2 teaspoon
• leaves (fresh thyme, plus more for topping)
  2 tablespoon
• lemon (zest of 1/2 a)
• milk (whole milk or canned coconut)
  1/2 cup
• olive oil (extra virgin)
  1 tablespoon
• onion (yellow, chopped)
  1
• pepper (kosher salt and black, cayenne, more or less to taste)
  1/2 teaspoon
• rice (basmati or jasmine)
  1 1/2 cups

🍳 Cookware

• pot

1. 1

   Gather boneless chicken breasts , broccoli florets , dry orzo pasta , bay leaves .

   boneless chicken breasts: 1 pound (cut into cubes), broccoli florets: 3 cups (roughly chopped), dry orzo pasta: 1/2 cup (use gluten free, if needed), bay leaves: 2
2. 2

   Preheat the oven to 425 degrees F.
3. 3

   Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about ⏱️ 5 minutes . Stir in the chicken and season with salt and pepper . Cook until the chicken is seared, ⏱️ 2-3 minutes . Add the butter , rice , orzo, and thyme, and cook until golden and toasted, ⏱️ 2-3 minutes . Add the broth and bring to a boil over high heat. Add the broccoli, bay leaves , garlic powder , cayenne, and a large pinch each of salt and pepper . Bring to a boil, cover and reduce heat to low. Cook, covered for ⏱️ 20-25 minutes , until the rice is mostly cooked.

   olive oil: 1 tablespoon (extra virgin), onion: 1 (yellow, chopped), carrot: 3 (chopped), pepper (kosher salt and black), butter: 2 tablespoons (salted), rice: 1 1/2 cups (basmati or jasmine), broth: 3 1/2 cups (low sodium chicken), leaves: 2 tablespoon (fresh thyme, plus more for topping), garlic powder: 1/2 teaspoon, pepper: 1/2 teaspoon (cayenne, more or less to taste)
4. 4

   Once the rice is cooked, stir in the lemon zest, milk , and 1/2 cup of cheese . If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining cheese over top the casserole.

   lemon (zest of 1/2 a), milk: 1/2 cup (whole milk or canned coconut), cheese: 1 1/2 cups (shredded sharp cheddar)
5. 5

   Transfer to the oven and bake ⏱️ 15-20 minutes , until the cheese is melted and just beginning to brown. Serve warm with additional thyme and fresh basil.
6. 📝

   Nutrition: Calories Per Serving: 744 kcal