Orange Chicken Casserole combines the flavors of classic takeout with simple, one-dish home cooking. It’s a colorful, weeknight-friendly casserole that brings tender chicken, jasmine rice, and broccoli together in a bright homemade orange sauce.
This version uses jasmine rice for easy, reliable results. If you prefer a previous variation, that recipe is available separately.
Orange chicken, but a casserole!
This casserole is a convenient way to enjoy orange chicken as a nutritious, easy meal. It’s designed to be made in one 9×13-inch dish, which makes prep and cleanup quick. The dish offers the familiar sweet-savory tang of orange chicken alongside rice and vegetables, making it a complete meal that’s great for feeding a crowd or for meal prep.
The casserole balances juicy chicken with jasmine rice and broccoli, all tied together by a homemade sauce made from orange juice, chicken broth, honey, soy sauce, rice vinegar, ginger, and a touch of sriracha for heat. The sauce is intentionally saucier so the rice cooks in the flavorful liquid while the chicken browns briefly under a broiler.
Featured Ingredients
This takeout-inspired casserole uses fresh, accessible ingredients. Key components:
- Chicken breast or boneless skinless thighs (thighs add extra richness)
- Onion
- Broccoli florets
- Jasmine rice (or another long-grain white rice)
- Homemade orange sauce (orange juice, chicken broth, honey, soy sauce, rice vinegar, ginger, sriracha)
The sauce is easy to whisk together: start by dissolving honey into orange juice, then add the broth, soy sauce, vinegar, garlic and ginger. Sriracha adds optional heat. The resulting sauce is bright, slightly sweet, and savory—perfect for coating chicken and infusing the rice as it bakes.
Make it easy: Keep common kitchen conversions handy, such as tablespoons to teaspoons and Fahrenheit to Celsius. A simple printable conversions chart makes measuring and temperature conversions quicker when you cook.
Can I use a different kind of rice?
Yes. Jasmine rice works well for texture and flavor, but any long-grain white rice will produce similar results. Avoid germinated or specialty rices that absorb liquid differently—those may require different cooking times or more liquid.
Why is the rice still crunchy after baking?
The key is resting the casserole covered for 10–15 minutes after removing it from the oven. This allows the rice to absorb the remaining liquid and finish cooking evenly. If you prefer less saucy results, let the dish rest uncovered slightly longer once it has cooled a bit—this helps the rice firm up.
Veggie Add-In Ideas
Make the casserole your own by adding other vegetables. Good options include:
- Bell peppers, sliced
- Cauliflower florets
- Sliced mushrooms
- Snow peas or sugar snap peas
Storage
This casserole stores well for meal prep. Make it on the weekend and enjoy reheated portions during the week.
Refrigerator: Cool completely, then transfer to airtight containers and refrigerate for up to 5 days.
Freezer: For longer storage, portion into freezer-safe containers and freeze. Thaw in the refrigerator overnight before reheating.
To reheat: Reheat individual portions in the microwave for 60–90 seconds, stirring halfway through. For oven reheating, cover with foil and warm at 350°F until heated through.
More of our favorite takeout-inspired casseroles
Takeout-Inspired Casseroles
- Cashew Chicken Casserole
- Beef and Broccoli Casserole
Easy Orange Chicken Casserole
Summary: A nutritious take on orange chicken baked with jasmine rice and broccoli for a one-pot weeknight meal.
By: Lee Funke
Prep: 20 mins Cook: 1 hr Total: 1 hr 20 mins Servings: 6
Ingredients
For the Casserole
- 1.5 lbs boneless, skinless chicken thighs, cut into ~½-inch chunks (breast can be used)
- 2 tablespoons soy sauce
- 2 tablespoons orange juice (for chicken marinade)
- 1 teaspoon garlic powder
- 2 teaspoons sesame oil
- 1 cup jasmine rice, uncooked
- ½ medium yellow onion, diced
- 4 cups chopped broccoli
For the Sauce
- 1½ cups orange juice
- ¼ cup honey
- 2 cups chicken broth
- ¼ cup soy sauce
- 1 teaspoon fish sauce (optional)
- 2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 1 teaspoon freshly ground ginger
- 2 tablespoons sriracha (adjust to taste)
Toppings
- 1–2 teaspoons sesame seeds
- 3 green onions, chopped
Instructions
- Preheat the oven to broil. Place the chicken in a 9×13-inch casserole dish. Add 2 tablespoons soy sauce, 2 tablespoons orange juice, garlic powder, and sesame oil. Toss to coat and let the chicken marinate for 10 minutes.
- Broil the chicken for 2 minutes, then toss and broil an additional 2 minutes to lightly brown the pieces. Watch carefully so they don’t burn.
- Remove the dish from the oven and add the jasmine rice, diced onion, and chopped broccoli. Toss to combine so the rice is distributed evenly.
- In a bowl, whisk the 1½ cups orange juice and honey until the honey dissolves. Add chicken broth, soy sauce, fish sauce (if using), rice vinegar, minced garlic, ginger, and sriracha. Whisk until combined.
- Pour the sauce over the chicken, rice, and vegetables. Stir to ensure the rice is submerged in liquid. Cover the casserole tightly with foil.
- Reduce oven temperature to 375°F. Bake covered for 30 minutes. Stir the casserole, then return it covered and bake another 15–30 minutes until the rice is fully cooked and tender.
- Remove from the oven and let the casserole rest, covered, for 10–15 minutes to allow the rice to absorb excess liquid.
- Top with sesame seeds and chopped green onions before serving.
Tips & Notes
– Any long-grain white rice can be used, but avoid germinated rices that cook differently.
– The casserole holds extra sauce on purpose; allow it to sit longer if you want the rice to soak up more liquid.
– Adjust the amount of sriracha or honey to control the heat and sweetness.
– To reduce sodium, choose low-sodium soy sauce and chicken broth.
Nutrition (per serving, approximate)
Calories: 381 kcal • Carbohydrates: 51 g • Protein: 29 g • Fat: 7 g • Fiber: 3 g • Sugar: 20 g
Nutrition information is an estimate and should be used as a guideline only.
Photography: Photos in this post were provided by the original photographer for the recipe.