Why Make This Recipe
One Pot Broccoli, Chicken and Rice Casserole is a fantastic meal that brings comfort and satisfaction. It’s easy to prepare, requires minimal cleanup, and is filled with flavors that everyone will love. The combination of chicken, broccoli, and rice makes it a wholesome dish, perfect for busy weeknights or a cozy family dinner. Plus, it’s made all in one pot, so you can focus on enjoying the meal rather than worrying about multiple dishes.
How to Make One Pot Broccoli, Chicken and Rice Casserole
Ingredients:
- 2 tbsp (30g) unsalted butter
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 500g (1 lb) chicken thigh, cut into bite-sized pieces
- 2.5 tbsp flour (or 1 ½ tbsp cornflour/cornstarch)
- 2 cups (500 ml) milk (any, I use low fat)
- 2 cups (500 ml) chicken broth
- 1 ¼ cups (225g) long grain white rice, uncooked
- 1 tsp dried thyme (or other herb of choice)
- Salt and pepper
- 1 large head of broccoli, broken/cut into small florets (~400 – 500g)
- 2 cups (200g) shredded mozzarella or cheddar (or other cheese of choice)
- Finely chopped parsley, optional garnish
Directions:
- Melt the butter and heat the oil in a pot over high heat. Add the onion and garlic, cooking for about 1 minute. Then, add the chicken and cook until it turns from pink to white.
- Turn the stove down to medium. Add the flour and stir for 1 minute.
- Gradually add half of the milk, stirring as you go. Once incorporated, add the rest of the milk and stir well.
- Pour in the broth, rice, thyme, and a pinch of salt and pepper. Stir it all together.
- Bring to a simmer, cover the pot, and turn down to medium-low. Cook for 12 minutes.
- Remove the lid—there should still be some liquid on the surface. Quickly add the broccoli, pushing it down so it’s partly submerged. Cover and cook for another 3 minutes until the broccoli is just cooked.
- Preheat your grill/broiler. Remove the lid and stir in half of the cheese. Don’t worry if it looks too saucy; the excess liquid will be absorbed soon. Smooth the surface and top with the remaining cheese. Grill/broil until melted, or just put the lid back on and let it melt with the residual heat when you turn off the stove.
- Serve immediately, garnished with parsley if desired.
How to Serve One Pot Broccoli, Chicken and Rice Casserole
This casserole is best served hot. You can scoop it onto plates or into bowls and sprinkle with fresh parsley for a nice touch. It’s a complete meal on its own, but you can pair it with a side salad or some crusty bread for extra delight.
How to Store One Pot Broccoli, Chicken and Rice Casserole
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the microwave or on the stove over low heat, adding a splash of milk or water if needed to moisten.
Tips to Make One Pot Broccoli, Chicken and Rice Casserole
- You can use chicken breast instead of thighs if you prefer a leaner meat.
- Feel free to change up the cheese; feta or gouda can make a great alternative.
- For extra flavor, add some spices such as paprika or a dash of hot sauce according to your taste.
Variation
You can add other vegetables like carrots or peas for extra nutrition. You can also substitute or mix in different grains such as quinoa or brown rice, but adjust the cooking time accordingly.
FAQs
1. Can I use frozen broccoli for this casserole?
Yes, frozen broccoli can be used, but you may need to increase the cooking time slightly to ensure it’s heated through.
2. Is this casserole suitable for meal prep?
Absolutely! It stores well and makes for easy reheating throughout the week.
3. Can I make this recipe dairy-free?
Yes, you can use plant-based milk and dairy-free cheese alternatives to suit your dietary preferences.
One Pot Broccoli, Chicken and Rice Casserole
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 500 g chicken thigh, cut into bite-sized pieces
- 2.5 tbsp flour (or 1 ½ tbsp cornflour/cornstarch)
- 2 cups milk (any, I use low fat)
- 2 cups chicken broth
- 1.25 cups long grain white rice, uncooked
- 1 tsp dried thyme (or other herb of choice)
- Salt and pepper
- 1 large head broccoli, broken/cut into small florets (~400 – 500g)
- 2 cups shredded mozzarella or cheddar (or other cheese of choice)
- Finely chopped parsley, optional garnish
Instructions
Preparation
- Melt the butter and heat the oil in a pot over high heat.
- Add the onion and garlic, cooking for about 1 minute.
- Then, add the chicken and cook until it turns from pink to white.
- Turn the stove down to medium. Add the flour and stir for 1 minute.
- Gradually add half of the milk, stirring as you go.
- Once incorporated, add the rest of the milk and stir well.
- Pour in the broth, rice, thyme, and a pinch of salt and pepper. Stir it all together.
Cooking
- Bring to a simmer, cover the pot, and turn down to medium-low. Cook for 12 minutes.
- Remove the lid—there should still be some liquid on the surface. Quickly add the broccoli, pushing it down so it’s partly submerged.
- Cover and cook for another 3 minutes until the broccoli is just cooked.
Finishing Touch
- Preheat your grill/broiler.
- Remove the lid and stir in half of the cheese.
- Smooth the surface and top with the remaining cheese.
- Grill/broil until melted, or just put the lid back on and let it melt with the residual heat when you turn off the stove.
- Serve immediately, garnished with parsley if desired.