Broccoli Cheddar Chicken and Rice Casserole
Broccoli Cheddar Chicken and Rice Casserole
Meat and Poultry
Ingredients
- 3 tablespoons Fustini's Herbs de Provence olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 yellow onion, chopped
- 3 carrots, chopped
- 1 pound boneless chicken breast, cut into 1" cubes
- 1 1/2 cups basmati or jasmine rice
- 1/2 cup dry small-cut pasta
- 2 tablespoons fresh thyme leaves, plus more for garnish
- 3 1/2 cups chicken broth (plus more if seems to dry out)
- 3 cups broccoli florets, roughly chopped
- 2 bay leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper, or to taste
- zest of 1/2 a lemon
- 3/4 cup whole milk or canned coconut milk
- 1 1/2 cups shredded sharp cheddar cheese
Directions
- Preheat the oven to 425 degrees F.
- 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 rest of the olive oil, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring it 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.
- 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 of 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 and fresh basil.
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