Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 5
Easily make this casserole from scratch and enjoy this one-pot dinner with your loved ones any time! This Broccoli, chicken, and rice casserole tastes like risotto, but it is way easy to make. This casserole is already a full meal on its own!
Ingredients
1 tablespoon olive oil
500 grams (1 pound) chicken thigh, cut into bite-size pieces
2 tablespoons (30 grams) unsalted butter
2 garlic cloves, minced
1 onion, finely chopped
2.5 tablespoons flour (or 1 ½ tablespoons cornflour/cornstarch)
2 c. (500 ml) milk (any, I use low fat)
2 c. (500 ml) chicken broth
1 teaspoon dried thyme (or other herbs of choice)
1 ¼ c. (225 grams) long-grain white rice, uncooked
2 c. (200 grams) shredded mozzarella or cheddar (or other cheese of choice)
Finely chopped parsley, optional garnish
Salt and pepper
1 large head of broccoli, broken/cut into small florets (400-500 grams/14 ounces- 1 pound)
How to make One Pot Broccoli, Chicken and Rice Casserole
Step 1: In a pot, melt the butter and heat the oil on high heat. Then, add the onion along with the garlic. Saute for about a minute. Next, add the chicken and cook further until the chicken is white.
Step 2: Adjust the heat to medium, then add in the flour, stirring for a minute.
Step 3: Pour in half of the milk, stirring constantly. Add the remaining milk and mix well.
Step 4: Pour in the broth. Add the rice, and thyme and season with just a pinch of salt and pepper.
Step 5: Stir well and bring everything to a simmer. Once simmering, put the lid on and adjust the heat to low. Continue to cook for another 12 minutes.
Step 6: Take the lid off. At this point, there should be just a bit of liquid on the surface. Add the broccoli, making sure to work quickly, pushing them down until partly submerged. Replace the lid and cook for 3 minutes more or until the broccoli is just cooked.
Step 7: Ready a grill/broiler.
Step 8: Take the lid off and whisk half of the cheese. Then, smooth the surface and sprinkle the rest of the cheese. Grill/broil until the cheese has melted. Alternatively, you can just cover the dish and let the cheese melt (stove off).
Step 9: Enjoy this casserole right away. If desired, garnish with some parsley.
Notes:
Thighs are superior to breasts since they contain more fat and don’t dry out as quickly. Ground beef would also be delicious in this dish.
The ideal variety of rice to use is long and medium grain rice as they are less “sticky”. You can also use short grain, basmati, and jasmine rice.
Avoid using risotto and paella rice since they require different liquid ratios than what is called for in this recipe.
If using frozen broccoli, make sure to thaw it first and drain all the excess liquid.
For this recipe, you can use any melting cheese.
To sear the chicken. A little color on the outside is excellent, but don’t overcook it, and keep the bottom of the pan from getting too dark (discolors the sauce).
Because it is lovely and juicy, this reheats much better than other rice casseroles, so feel free to make it ahead of time and store it in the fridge. If you want to make this in advance, stop after stirring in the cheese, cover, and refrigerate until ready to serve. After that, sprinkle some cheese on top, place it in the fridge, and then reheat/melt the cheese in the microwave.
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%)
