Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 5
This broccoli, chicken, and rice casserole are a complete meal that you can easily make in one pot! Filling, very comforting, and tastes like our favorite risotto.
Ingredients
1 onion, finely chopped
2 garlic cloves, minced
2 tablespoons (30 grams) of unsalted butter
1 tablespoon olive oil
500 grams (1 pound) chicken thigh, cut into bite-size pieces
2 c. (500 ml) milk (any, I use low fat)
2.5 tablespoons flour (or 1 ½ tablespoon cornflour/cornstarch)
2 c. (500 ml) chicken broth
1 1/4 c. (225 grams) long grain white rice, uncooked
2 c. (200 grams) shredded mozzarella or cheddar (or other cheese of choice)
1 large head of broccoli, broken/cut into small florets (400-500 grams/14 ounces – 1 pound)
Finely chopped parsley, optional garnish
1 teaspoon dried thyme (or your preferred herb)
Salt and pepper
How to make One Pot Broccoli, Chicken and Rice Casserole
Step 1: In a pot, heat the butter and oil over high heat. Once the butter has melted, add the onion and garlic to the pan and cook for about a minute. Then, add the chicken and continue to cook until white. Adjust the heat to medium and stir in the flour for 1 minute.
Step 2: To the pan, pour in half of the milk, stirring constantly until blended. Add the remaining milk and stir well. Next, add the broth along with the rice and thyme. Season with salt and pepper. Stir well and bring everything to a boil. Put the lid on. Adjust the heat to medium-low and continue to cook for additional 12 minutes.
Step 3: Take the lid off, then add the broccoli, pushing them down so they are partly submerged. Replace the lid and cook for another 3 minutes or until the broccoli is just cooked.
Step 4: Prepare the grill/broiler.
Step 5: To the pan, stir in half of the cheese. Then, smooth the surface and sprinkle the rest of the cheese on top. Place in the broiler/grill until the cheese has melted. Alternately, you can simply cover the pan and let the cheese melt with the stove off.
Step 6: Serve the casserole right away. If desired, garnish with parsley. Enjoy!
Notes:
I prefer chicken thighs for this recipe. Ground meat is amazing, too!
The ideal rice for this recipe is long and medium grain rice as they are less sticky. You can also use basmati and jasmine rice. If using brown rice, the cooking time is around 40 minutes over low heat. Right at the end, add the broccoli. You might need to add a little extra water. You can also try quinoa, cauliflower rice, or any non-rice alternatives.
If using frozen broccoli, thaw them first and drain all the excess liquid.
For this recipe, you can use any melting cheese.
Do not cook the chicken all the way through, just get some color on them.
You can make this casserole in advance. Stop after stirring in the cheese. Then, put the lid on and allow the casserole to cool. Once cooled, sprinkle the cheese on top and place it in the fridge. To reheat, pop in the microwave until the cheese has melted.
NUTRITION FACTS:
Serving: 524g, Calories: 576cal (29%) | Carbohydrates: 47g (16%) | Protein: 32g (64%) | Fat: 28g (43%) | Saturated Fat: 11g (69%) | Cholesterol: 120mg (40%) | Sodium: 392mg (17%) | Potassium: 785mg (22%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 1205IU (24%) | Vitamin C: 92.1mg (112%) | Calcium: 362mg (36%) | Iron: 2.1mg (12%)
Ingredients
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons (30 grams) of unsalted butter
- 1 tablespoon olive oil
- 500 grams (1 pound) chicken thigh, cut into bite-size pieces
- 2 c. (500 ml) milk (any, I use low fat)
- 2.5 tablespoons flour (or 1 ½ tablespoon cornflour/cornstarch)
- 2 c. (500 ml) chicken broth
- 1 1/4 c. (225 grams) long grain white rice, uncooked
- 2 c. (200 grams) shredded mozzarella or cheddar (or other cheese of choice)
- 1 large head of broccoli, broken/cut into small florets (400-500 grams/14 ounces - 1 pound)
- Finely chopped parsley, optional garnish
- 1 teaspoon dried thyme (or your preferred herb)
- Salt and pepper
Instructions
Step 1: In a pot, heat the butter and oil over high heat. Once the butter has melted, add the onion and garlic to the pan and cook for about a minute. Then, add the chicken and continue to cook until white. Adjust the heat to medium and stir in the flour for 1 minute.
Step 2: To the pan, pour in half of the milk, stirring constantly until blended. Add the remaining milk and stir well. Next, add the broth along with the rice and thyme. Season with salt and pepper. Stir well and bring everything to a boil. Put the lid on. Adjust the heat to medium-low and continue to cook for additional 12 minutes.
Step 3: Take the lid off, then add the broccoli, pushing them down so they are partly submerged. Replace the lid and cook for another 3 minutes or until the broccoli is just cooked.
Step 4: Prepare the grill/broiler.
Step 5: To the pan, stir in half of the cheese. Then, smooth the surface and sprinkle the rest of the cheese on top. Place in the broiler/grill until the cheese has melted. Alternately, you can simply cover the pan and let the cheese melt with the stove off.
Step 6: Serve the casserole right away. If desired, garnish with parsley. Enjoy!
Notes
I prefer chicken thighs for this recipe. Ground meat is amazing, too! The ideal rice for this recipe is long and medium grain rice as they are less sticky. You can also use basmati and jasmine rice. If using brown rice, the cooking time is around 40 minutes over low heat. Right at the end, add the broccoli. You might need to add a little extra water. You can also try quinoa, cauliflower rice, or any non-rice alternatives. If using frozen broccoli, thaw them first and drain all the excess liquid. For this recipe, you can use any melting cheese. Do not cook the chicken all the way through, just get some color on them. You can make this casserole in advance. Stop after stirring in the cheese. Then, put the lid on and allow the casserole to cool. Once cooled, sprinkle the cheese on top and place it in the fridge. To reheat, pop in the microwave until the cheese has melted.
