Chicken Broccoli Casserole is the ultimate easy comfort food, and this version keeps things extra simple by cooking everything (yes, even the orzo) in just one pot. Tender chicken, nutritious broccoli florets, and perfectly creamy orzo come together with cheddar cheese to create a cozy, flavorful casserole without the fuss. With minimal prep and simple ingredients, this budget-friendly casserole is ready in 30 minutes and leaves you with hardly any cleanup. My daughter gobbled it up, and my husband didn’t complain about all the leftovers either!
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A Quick and Cheesy One-Pot Dinner
Our chicken and rice casserole is a reader favorite, so I wanted to create another easy option, this time swapping the rice for one of my favorite small, quick-cooking pasta shapes, orzo! I season the chicken with garlic powder, onion powder, and smoked paprika and brown it in butter and olive oil, then give the orzo a two-minute toast before adding broth and milk. The seasonings add warm, smoky flavor, and the milk and butter make the sauce creamy and rich. The orzo also thickens the casserole as it simmers, so I don’t need to make a roux or add any canned condensed soup.
You can never have enough cheese in a casserole like this, either! I give this cheesy chicken broccoli casserole a double hit of cheddar by stirring half into the sauce and sprinkling the rest on top. I also use one of my favorite budget veggie shortcuts, frozen broccoli, for a pop of green and some extra nutrition, making this casserole a complete meal on its own.
Recipes Success Tips
- Cut the chicken into evenly sized pieces. I aim for roughly 1-inch pieces, which are easy to eat and spread evenly throughout the casserole. I’ve found that anything much smaller can become dry because the chicken continues cooking as the orzo simmers. The pieces don’t need to be perfect, but keeping them close in size helps them finish cooking at the same time.
- Keep the heat medium-low and watch for sticking. Once everything is in the pan, I keep the heat at a gentle simmer so only a few lazy bubbles break the surface. Give everything a good stir every minute or two, running your spoon across the base and right into the corners. Those tiny pieces of orzo naturally sink and love to hide in those spots! The milk can also scorch or split if the pan gets too hot, so if the bubbling becomes fast or noisy, turn down the heat and stir again.
- Shred the cheddar from a block. I prefer freshly shredded cheddar because it melts more smoothly into the sauce and over the top. Pre-shredded cheese contains anti-caking ingredients that can keep it from melting quite as evenly. A block is also often cheaper per ounce, and you can grate the four ounces needed here and save the rest for another meal!
- Use the broiler for the best cheesy top. Yes, you can cover the pan with a lid to melt the cheese, but I MUCH prefer the broiled version! The lid works if your pan isn’t broiler-safe, but the broiler gives the cheddar a bubbling, golden finish with deliciously browned spots and crisp orzo edges. It recreates the cheesy top of a classic oven-baked casserole without a full oven bake. Broilers work quickly, so watch the casserole closely and remove it after 3-5 minutes, or as soon as the cheese reaches your preferred doneness.
Short on Time? Use Ready Cooked Chicken
Skip cooking the raw chicken and use about 3 cups of chopped or shredded cooked chicken instead. It’s a great way to use chicken you’ve already prepped for another meal, or you can grab a rotisserie chicken when you need dinner on the table fast. Stir it in when you add the cheese, then continue with the recipe as written. The cold rotisserie chickens are cheaper than the hot ones at my store (and they may be SNAP eligible!), so check the refrigerated deli case first.
Want to leave out the chicken? Skip it completely for an easy vegetarian version, similar to our broccoli cheddar orzo. This will make about 2-3 generous main-dish servings or 4 smaller side servings. To bulk it up, stir in a drained can of white beans or chickpeas near the end, or add frozen peas with the broccoli.
Chicken Broccoli Casserole
Cost $8.75 recipe / $2.18 serving
Ingredients
- 1 lb. chicken breast tenderloins ($5.12*)
- 1½ tsp salt (divided, $0.01)
- ½ tsp black pepper (freshly cracked, $0.02)
- 1 tsp garlic powder ($0.05)
- 1 tsp onion powder ($0.05)
- 1 tsp smoked paprika ($0.08)
- 2 Tbsp salted butter ($0.34)
- 1 Tbsp olive oil ($0.17)
- 1½ cups orzo (uncooked, $0.54)
- 2½ cups chicken broth ($0.30**)
- 1 cup whole milk (room temperature, $0.24)
- 3 cups frozen broccoli florets (roughly chopped, $0.86***)
- 4 oz. cheddar cheese (shredded, (1 cup) $0.97****)
Instructions
- Gather ingredients. Roughly chop the broccoli florets.
- Cut the chicken breast tenderloins into bite-size pieces. (You can totally use chicken thighs or whole breasts for this recipe. I just saw these tenderloins at the grocery store and the price was right!).
- Transfer the chicken to a medium mixing bowl with 1 tsp salt, black pepper, garlic powder, onion powder, and smoked paprika. Toss until evenly coated.
- Melt butter and olive oil in a large broiler pan or an oven-safe sauté pan over medium heat. Add seasoned chicken.
- Cook until the chicken is cooked through, about 6 minutes per side, 12-15 minutes total.
- Next, add the orzo to the pan and toss it with the chicken to lightly toast it, about 2 minutes.
- Deglaze the pan with the chicken broth. Stir everything together and turn the heat down to medium-low.
- Shred cheddar cheese and set aside. Set oven to broil on high.
- Add room temperature whole milk to the skillet and stir to combine.
- Add chopped broccoli florets. Simmer everything for about 8 minutes or until the orzo is done to your liking, and most of the liquid has been absorbed.
- Stir in half of the cheddar cheese.
- Add the rest of the cheddar cheese on top and sprinkle with the remaining salt and any extra pepper you might like.
- Transfer to oven and broil for 3-5 minutes until the cheese has melted, or just put the lid on your pan and melt the cheese on the stovetop.
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Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Chicken Broccoli Casserole Step-by-Step Photos
Gather all of your ingredients. Run 3 cups frozen broccoli florets under cold water until slightly thawed and easier to cut. Drain well, then roughly chop any large florets into bite-sized pieces.
Cut the chicken: Slice 1 lb. chicken breast tenderloins into roughly 1-inch bite-sized pieces. Try to keep them close in size so they cook evenly. Chicken breasts or boneless, skinless thighs also work.
Season the chicken: Add the chicken to a medium bowl with 1 tsp salt, ½ tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. Toss until every piece has an even reddish coating with no bare spots.
Cook the chicken: Melt 2 Tbsp salted butter with 1 Tbsp olive oil in a large, deep broiler-safe skillet or oven-safe sauté pan over medium heat. Once the butter is melted and foaming, add the seasoned chicken in an even layer. Avoid overcrowding the pan so the chicken can brown. Let the chicken cook for about 6 minutes before turning the pieces.
Continue cooking for another 6 minutes, or until lightly browned, opaque through the center, and the thickest pieces reach 165°F (about 12-15 minutes total). Lower the heat slightly if the chicken begins darkening too quickly.
Toast the orzo: Add 1½ cups dry orzo to the chicken. Stir continuously for about 2 minutes, until the pasta looks glossy from the butter and oil and a few pieces become lightly golden. It should begin to smell slightly nutty.
Deglaze with the broth: Pour in 2½ cups chicken broth. It may steam and bubble quickly at first. Scrape your spoon across the base and into the corners of the pan to loosen all the browned, seasoned bits, then reduce the heat to medium-low.
Shred the cheese: While the broth heats, shred 4 oz. cheddar cheese to make about 1 cup. Divide it into two equal portions and set the broiler to high.
Add the milk: Once the broth reaches a gentle simmer, slowly pour in 1 cup room temperature whole milk, stirring as you pour. The mixture will look thin and pale at this stage. I use room temperature milk here is it’s less likely to split once it hits the hot skillet.
Simmer the orzo and broccoli: Stir in the 3 cups chopped broccoli and let everything return to a gentle simmer. Simmer for about 8 minutes, stirring every few minutes and running your spoon across the entire base and into the corners. The orzo is ready when it is tender and most of the liquid has been absorbed, but the sauce still looks slightly loose and glossy. If the orzo is firm but the pan looks dry, add another 2-4 Tbsp broth. If the mixture is too loose, simmer for another minute or two.
Make it cheesy: Stir in ½ cup shredded cheddar. Continue stirring until the cheese has completely melted and the sauce looks smooth and creamy.
Add the cheesy topping: Sprinkle the remaining ½ cup shredded cheddar evenly over the casserole. Add the remaining ½ tsp salt and any extra black pepper you may like over top.
Broil until golden: Carefully transfer the pan to the oven and broil for 3-5 minutes, watching closely. Remove it when the cheddar is fully melted and bubbling with golden-brown spots. If your pan isn’t broiler-safe, cover it with a lid and let the cheese melt on the stovetop instead. Let the casserole rest for about 5 minutes so the bubbling settles and the sauce thickens slightly before serving. Enjoy!
Variations to Try
One thing I love about this chicken and broccoli casserole is how easy it is to make your own. This is your excuse to raid the freezer, reach for the hot sauce, or add a little crunch on top!
- Add more vegetables: Stir in up to 1 cup of frozen peas or mixed vegetables with the broccoli if your pan is big enough!
- Give it a crunchy topping: Sprinkle ½ cup crushed butter crackers (like Ritz) or ¼ cup breadcrumbs over the cheese during the final minute under the broiler. Watch closely so they don’t burn.
- Add a little tang: Stir 1-2 teaspoons of hot sauce into the casserole with the cheddar, then taste before adding more.
Serving Suggestions
I usually serve this chicken broccoli casserole for my family in bowls as-is because it already has chicken, pasta, and broccoli. If I do add a side, I’ll go with something fresh or add a quick vegetable. Half a batch of our green bean salad makes enough for 4 people (the full recipe serves 8, so make it all if you want leftovers!). Its crisp green beans, juicy tomatoes, and lemon dressing add a nice contrast to the creamy, cheesy orzo!
My family also loves it with these inexpensive air fryer carrots. I put the carrots in the air fryer when I add the broccoli to the skillet, and everything finishes at about the same time. My sautéed asparagus is another easy option that serves four and takes just 7 minutes to cook. Start it in a second skillet before you stir in the cheese, and it should be ready by the time the casserole is broiled.
Storage & Reheating
Let the leftovers cool, then transfer them to an airtight container and refrigerate for 3-4 days. Don’t be surprised if the casserole looks different the next day! The cheese and orzo firm up as they chill, so everything will look more compact and less creamy than it did straight from the skillet.
Reheating
I usually reheat individual servings in the microwave because it’s the easiest way to soften the orzo and heat everything through. Add a splash of broth, cover loosely, and microwave in 60-second intervals, stirring between each, until hot. If you’re reheating several servings, add them to a skillet with a little broth and warm over medium-low heat, stirring occasionally. This loosens everything nicely, but you’ll lose that broiled cheesy top.
Freezing
Transfer leftover broccoli chicken casserole to an airtight, freezer-safe container and freeze for up to 2 months. I don’t usually recommend freezing pasta because it can become soft or mushy after thawing, BUT casseroles like this make great freezer meals, so I’m willing to overlook a possible texture change for an easy dinner later! Thaw it overnight in the refrigerator before reheating (or use the defrost setting on your microwave in a pinch). The sauce won’t be quite as creamy, but the flavor is still delicious!
Love Chicken Casseroles? Try These Recipes Next:
- Our Million Dollar Chicken Casserole tastes indulgent but costs under $10, with browned mushrooms, a cheesy homemade sauce, and buttery cracker crumbs.
- My family is always happy when our Chicken and Rice Casserole is on the menu. It stretches one chicken breast into six servings with rice, carrots, broccoli, and cheddar.
- Poppy Seed Chicken brings old-fashioned casserole comfort with tender chicken, tangy sour cream sauce, and a poppy-speckled cracker topping.
