• Preheat the oven to 425°F.
• Heat 1 tablespoon olive oil in a large oven-safe skillet (at least 12”) over medium-high heat. Add 1 chopped yellow onion and saute, cooking until fragrant, about 5 minutes. Stir in 1 glove of minced garlic, cooking for an additional minute. Stir in 1 pound of cubed chicken breasts or thighs and season with a big pinch of salt and pepper. Cook the chicken for 2 minutes, just until the outside is seared.  Add 2 tablespoons of butter, 1 cup of white rice, 1 cup of orzo, and 1 tablespoon of chopped parsley, and cook until golden and toasted, about 2 minutes.
• Add 4 cups of chicken broth and bring to a boil over high heat. Add 3 cups of broccoli and another pinch of salt and pepper. Bring to a simmer, cover and reduce heat to the lowest setting. Cook, covered for 15 minutes, until the rice and orzo are cooked.
• Meanwhile, in a small bowl, combine ⅓ cup of bread crumbs, 1 tablespoon of chopped parsley, a glug of olive oil, and a pinch of salt and pepper. Set aside.
• Once the rice is cooked, stir in ½ cup of heavy cream, and 1 cup of shredded cheddar cheese. (if skillet isn’t oven-safe, transfer to a 9×13” baking dish at this point) Sprinkle the remaining 1 cup of shredded cheddar cheese over the top followed by the breadcrumb mixture.
• Transfer to the oven and bake for another 15 minutes, until the cheese is melted and breadcrumbs are just beginning to brown.

SERVING SUGGESTIONS

• Serve with a classic green salad.

SWAP SUGGESTIONS

• Vegetarian: Swap chicken broth for vegetable broth and remove the chicken and increase the broccoli to 4 cups.

NOTES

• To Freeze: Prepare the casserole through step 5. Let cool, then cover tightly. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 2-3 hours. Bake as directed.