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One Pot Broccoli, Chicken and Rice Casserole Recipe

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A comforting and creamy one-pot casserole combining tender chicken thigh, broccoli florets, and fluffy long grain rice in a cheesy, herb-infused sauce. This wholesome dish is perfect for a quick family dinner, cooked entirely on the stovetop and finished under the grill for a golden cheese topping.

Ingredients

Primary 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 size pieces
  • 2.5 tbsp flour (or 1 ½ tbsp cornflour/cornstarch)
  • 2 cups (500 ml) milk (low fat preferred)
  • 2 cups (500 ml) chicken broth
  • 1 1/4 cups (225g) long grain white rice, uncooked
  • 1 tsp dried thyme (or other herb of choice)
  • Salt and pepper to taste
  • 1 large head broccoli, cut into small florets (~400-500g / 14–17.5 oz)
  • 2 cups (200g) shredded mozzarella or cheddar cheese

Optional Garnish

  • Finely chopped parsley

Instructions

  1. Sauté onion, garlic, and chicken: Melt butter and heat olive oil in a pot over high heat. Add finely chopped onion and minced garlic, cooking briefly for about 1 minute until fragrant. Add bite-sized chicken thigh pieces and cook until the meat turns from pink to white.
  2. Add flour and cook: Turn the stove down to medium heat. Sprinkle the flour over the chicken mixture and stir continuously for 1 minute to cook out the raw flour taste and create a roux base.
  3. Incorporate milk: Gradually add half of the milk while stirring to combine thoroughly with the roux. Once incorporated, pour in the remaining milk and continue stirring to ensure a smooth sauce.
  4. Add broth, rice, and herbs: Pour in the chicken broth, uncooked long grain white rice, dried thyme, and a pinch of salt and pepper. Stir everything together evenly.
  5. Simmer covered: Bring the mixture to a simmer, cover the pot with a lid, then reduce the heat to medium-low. Cook gently for 12 minutes allowing rice to absorb liquid and become tender.
  6. Cook broccoli: Remove the lid and check for remaining liquid on the surface. Quickly add the broccoli florets, pressing them so they are partly submerged in liquid. Cover again and cook for an additional 3 minutes until broccoli is just tender.
  7. Add cheese and grill: Preheat your grill or broiler. Remove the pot lid and stir in half of the shredded cheese, allowing it to melt into the sauce. Smooth the surface and sprinkle the remaining cheese evenly on top. Place under the grill/broiler until the cheese melts and lightly browns or alternatively cover and allow residual heat from the stove to melt the cheese gently.
  8. Serve: Spoon the casserole onto plates and garnish with finely chopped parsley if desired. Serve immediately while hot and creamy.

Notes

  • Use chicken thigh for moist, tender meat—breast can be substituted but may be less juicy.
  • Long grain white rice is preferred for texture; adjust cooking time slightly if using other rice types.
  • Broccoli florets should be small so they cook quickly within the final steaming step.
  • Cheese can be substituted with your favorite melting type such as gouda or Monterey Jack.
  • Stirring in part of the cheese before grilling helps create a creamy texture beneath the golden topping.

Find it online: https://lauracooks.com/one-pot-broccoli-chicken-and-rice-casserole-recipe/