Description

This One Pot Broccoli, Chicken, and Rice Casserole is a comforting and hearty dish perfect for a family meal. It combines tender chicken, nutritious broccoli, and creamy rice all cooked together in a single pot, topped with melted cheese for extra flavor. Easy to prepare and packed with wholesome ingredients, this casserole offers a delicious balance of protein, vegetables, and starch, making it a satisfying and convenient weeknight dinner option.

Ingredients

Scale

Protein & Dairy

500g (1 lb) chicken thigh, cut into bite size pieces
2 tbsp (30g) unsalted butter
1 tbsp olive oil
2 cups (200g) shredded mozzarella or cheddar cheese (or other cheese of choice)
2 cups (500 ml) milk (any, preferably low fat)

Vegetables & Aromatics

1 onion, finely chopped
2 garlic cloves, minced
1 large head of broccoli, broken/cut into small florets (~400 – 500g / 14 oz – 1 lb)
Finely chopped parsley (optional garnish)

Dry Ingredients & Seasonings

2.5 tbsp flour (or 1½ tbsp cornflour/cornstarch)
2 cups (500 ml) chicken broth
1¼ cups (225g) long grain white rice, uncooked
1 tsp dried thyme (or other herb of choice)
Salt and pepper to taste

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Instructions

Prepare aromatics and chicken: Melt the butter and heat the olive oil in a pot over high heat. Add the finely chopped onion and minced garlic, cooking for 1 minute until fragrant. Add the chicken thigh pieces and cook until they change color from pink to white, indicating they are partially cooked.
Add flour: Lower the stove heat to medium. Sprinkle in the flour and stir continuously for 1 minute to cook out the raw flour taste and begin forming a roux base for the sauce.
Incorporate milk: Gradually add half of the milk, stirring consistently to meld it into the flour. Once combined, pour in the remaining milk and continue stirring to create a smooth mixture without lumps.
Add broth, rice, and seasonings: Pour in the chicken broth along with the uncooked long grain white rice and dried thyme. Season with a pinch of salt and pepper. Stir well to combine all ingredients evenly.
Simmer and partially cook rice: Bring the mixture to a gentle simmer, then cover with a lid. Reduce the heat to medium-low and let it cook undisturbed for 12 minutes, allowing the rice to absorb liquid and begin cooking through.
Add broccoli and continue cooking: Remove the lid carefully; there should still be some liquid visible. Quickly add the broccoli florets and gently push them down so they’re partially submerged. Cover again and cook for an additional 3 minutes until the broccoli is just tender but still vibrant.
Add cheese and melt: Preheat your grill or broiler. Remove the lid once more and fold in half of the shredded cheese, mixing slightly even if the mixture seems saucy. Smooth the surface evenly and sprinkle the remaining cheese on top. Place under the grill/broiler until the cheese melts and turns golden, or alternatively place the lid back on and let residual heat melt the cheese with the stove turned off.
Serve: Serve the casserole hot, garnished with finely chopped parsley if desired for a fresh touch and added color.

Notes

Note 1: Using chicken thigh adds tenderness and juiciness; chicken breast can be substituted but may be less moist.
Note 2: Long grain white rice works best for texture and cooking time; other rice types may require adjustments.
Note 3: Breaking broccoli into small florets ensures even cooking within the short steaming time.
Note 4: Mozzarella or cheddar provides a creamy, melty texture; feel free to experiment with your favorite cheese.
Note 5: Cooking the chicken until it changes color ensures it is safe and partially cooked before adding liquids.