Description

A flavorful and cheesy zucchini, chicken, and rice casserole that combines fresh vegetables, tender chicken, hearty rice, and a blend of cheeses for a comforting and satisfying meal. Perfect for a family dinner or meal prep, this baked dish offers a delicious combination of textures and flavors with a crispy cheese topping.

Ingredients

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Vegetables and Aromatics

2 tablespoons extra virgin olive oil
3 small/medium zucchini, chopped
Kosher salt and black pepper, to taste
1 yellow onion, chopped
2 cloves garlic, minced or grated

Protein and Carbohydrates

1 lb boneless chicken breasts, cut into cubes
2 tablespoons salted butter
1 1/2 cups basmati or jasmine rice
1/2 cup dry orzo pasta (use gluten-free if needed)

Herbs and Seasonings

2 tablespoons fresh thyme leaves
1/2 teaspoon cayenne pepper (more or less to taste)
Optional everything bagel spice (2-4 tbsp)
1 tablespoon chopped fresh chives
Fresh basil, for serving

Broth and Cheese

3 cups low sodium chicken broth
3/4 cup shredded Havarti cheese
3/4 cup shredded sharp cheddar cheese

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Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the casserole.
Sauté Zucchini: Heat 1 tablespoon olive oil in a large skillet over medium heat. Once shimmering, add the chopped zucchini, season with salt and pepper, and cook until golden, about 5-8 minutes. Remove and set aside.
Sauté Aromatics and Chicken: Add the remaining olive oil to the skillet. Sauté the chopped onion until fragrant, about 5 minutes. Add the chicken cubes, season with salt and pepper, and cook until seared, about 2-3 minutes. Add the butter and garlic; cook for 1 minute until fragrant.
Toast Rice and Pasta: Stir in the rice, orzo, and thyme, cooking until golden and toasted, approximately 2-3 minutes.
Add Broth and Simmer: Pour in the chicken broth, bring to a boil over high heat. Add the roasted zucchini, cayenne pepper, and a pinch of salt and pepper. Cover, reduce heat to low, and simmer for 15-20 minutes until rice and orzo are cooked through.
Incorporate Cheeses and Transfer: Once cooked, stir in ½ cup each of Havarti and cheddar cheeses until melted. If using an oven-safe dish, transfer the mixture into it.
Add Cheese Topping and Bake: Sprinkle the remaining cheeses on top, along with optional everything bagel spice and chopped chives. Bake in preheated oven for 10-15 minutes, until the cheese is melted and bubbling. Switch to broil for 1-2 minutes until golden and crispy.
Garnish and Serve: Remove from oven, garnish with fresh basil, and serve warm.

Notes

Use gluten-free orzo if you have gluten sensitivities.
Adjust cayenne pepper to your preferred spice level.
If your skillet isn’t ovenproof, transfer the mixture to a casserole dish before baking.
Can be prepared ahead and refrigerated; simply reheat before serving.
Garnish with additional herbs for extra fresh flavor.

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 430 kcal
Sugar: 4 g
Sodium: 810 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 105 mg