Prep: 10 mins | Cook: 20 mins | Total: 30 mins | Servings: 5
This one-pot creamy, cheesy Chicken Broccoli Rice Casserole is packed with lots of broccoli and tastes nothing less! An incredibly easy and quick dinner idea that is ready in less than 30 minutes!
Ingredients
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2 tablespoons (30 grams ) unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
500 grams (1 pound) chicken thigh, cut into bite-size pieces (Note 1)
2.5 tablespoons flour (or 1 ½ tablespoon cornflour/cornstarch)
2 c (500 ml) milk (any, I use low fat)
2 c (500 ml) chicken broth
1 1/4 c (225 grams) long-grain white rice, uncooked (Note 2)
1 teaspoon dried thyme (or other herbs of choice)
Salt and pepper
1 large head of broccoli, broken/cut into small florets (400 – 500 grams or 14 ounces – 1 pound) (Note 3)
2 c (200 grams) shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
Finely chopped parsley, optional garnish
How to make One Pot Broccoli, Chicken and Rice Casserole
Step 1: In a pot, melt the butter over high heat.
Step 2: Once melted, saute the onion and garlic for about a minute before adding in the chicken. Continue to cook until the chicken is white.
Step 3: Adjust the heat to medium and add in the flour. Stir for a minute before pouring in the milk. Make sure to keep on stirring until mixed. Then, add in the remaining milk. Stir until well combined.
Step 4: Add the broth to the pot and the thyme and a dash of salt and pepper.
Step 5: Stir and bring to a boil. Cover the pot and cook on medium-low for another 12 minutes.
Step 6: Uncover the pot and immediately add in the broccoli, pushing it down to submerge partly.
Step 7: Put the cover on and cook for 3 minutes more or until the broccoli is just done.
Step 8: Meanwhile, preheat the grill or broiler.
Step 9: Uncover and add half of the cheese into the pot. Stir well and smooth the surface. Sprinkle the rest of the cheese on top.
Step 10: Grill or broil until the cheese has melted. Or cover with the lid and let the cheese melt.
Step 11: If desired, garnish with parsley and serve immediately.
NOTES:
For the chicken, I prefer using thighs than chicken breast as it is fattier and won’t dry out. Or use ground meat.
The ideal rice varieties to use for this recipe are long grain and medium grain rice as they are less sticky so the dish comes out like a creamy risotto. Or use short grain if the two are unavailable. Jasmine and basmati rice are an option as well but you will get the extra fragrance from them. If using brown rice, cook for about 40 minutes on low heat and add the broccoli at the end. Top with more water if needed. Paella or risotto rice are not suited to use because of the liquid ratio.
You can use frozen broccoli instead of fresh. Note to thaw them first before you add them.
Use any kind of cheese you prefer.
Make sure to not cook the chicken all the way through as it’ll brown the bottom of the pot and will discolour the sauce.
Store the leftovers in the fridge and reheat when ready to eat.
If you are making this ahead, note to stop where you stir the cheese in. Cover the pot and allow it to cool before you sprinkle the cheese over. Store in the fridge. When ready to serve, reheat in the microwave until the cheese has melted.
To reduce the calories to around 100 per serving, leave the cheese out. Add only half a cup of Parmesan, stir, top with breadcrumbs, and spray with oil.
Nutrition Facts:
Serving: 524gCalories: 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
- 2 tablespoons (30 grams ) unsalted butter
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500 grams (1 pound) chicken thigh, cut into bite-size pieces (Note 1)
- 2.5 tablespoons flour (or 1 ½ tablespoon cornflour/cornstarch)
- 2 c (500 ml) milk (any, I use low fat)
- 2 c (500 ml) chicken broth
- 1 1/4 c (225 grams) long-grain white rice, uncooked (Note 2)
- 1 teaspoon dried thyme (or other herbs of choice)
- Salt and pepper
- 1 large head of broccoli, broken/cut into small florets (400 - 500 grams or 14 ounces - 1 pound) (Note 3)
- 2 c (200 grams) shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
- Finely chopped parsley, optional garnish
Instructions
Step 1: In a pot, melt the butter over high heat.
Step 2: Once melted, saute the onion and garlic for about a minute before adding in the chicken. Continue to cook until the chicken is white.
Step 3: Adjust the heat to medium and add in the flour. Stir for a minute before pouring in the milk. Make sure to keep on stirring until mixed. Then, add in the remaining milk. Stir until well combined.
Step 4: Add the broth to the pot and the thyme and a dash of salt and pepper.
Step 5: Stir and bring to a boil. Cover the pot and cook on medium-low for another 12 minutes.
Step 6: Uncover the pot and immediately add in the broccoli, pushing it down to submerge partly.
Step 7: Put the cover on and cook for 3 minutes more or until the broccoli is just done.
Step 8: Meanwhile, preheat the grill or broiler.
Step 9: Uncover and add half of the cheese into the pot. Stir well and smooth the surface. Sprinkle the rest of the cheese on top.
Step 10: Grill or broil until the cheese has melted. Or cover with the lid and let the cheese melt.
Step 11: If desired, garnish with parsley and serve immediately.
Notes
For the chicken, I prefer using thighs than chicken breast as it is fattier and won’t dry out. Or use ground meat. The ideal rice varieties to use for this recipe are long grain and medium grain rice as they are less sticky so the dish comes out like a creamy risotto. Or use short grain if the two are unavailable. Jasmine and basmati rice are an option as well but you will get the extra fragrance from them. If using brown rice, cook for about 40 minutes on low heat and add the broccoli at the end. Top with more water if needed. Paella or risotto rice are not suited to use because of the liquid ratio. You can use frozen broccoli instead of fresh. Note to thaw them first before you add them. Use any kind of cheese you prefer. Make sure to not cook the chicken all the way through as it’ll brown the bottom of the pot and will discolour the sauce. Store the leftovers in the fridge and reheat when ready to eat. If you are making this ahead, note to stop where you stir the cheese in. Cover the pot and allow it to cool before you sprinkle the cheese over. Store in the fridge. When ready to serve, reheat in the microwave until the cheese has melted. To reduce the calories to around 100 per serving, leave the cheese out. Add only half a cup of Parmesan, stir, top with breadcrumbs, and spray with oil.
