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September 16, 2025
One Pot Chicken Broccoli Rice Casserole Recipe
Made-from-scratch creamy, tacky Chicken Broccoli Rice Casserole made in ONE POT on the range! Tastes like risotto, however a lot sooner to make and fully low upkeep. Loaded with tons of broccoli, this can be a terrific fast dinner thought you may get on the desk in lower than half-hour.
Chicken Broccoli Rice Casserole
It by no means even crossed my thoughts to make a recipe resembling this Chicken Broccoli Rice Casserole from something however scratch. However a fast Google and I used to be considerably bemused to search out that there are actually many variations of comparable rice casseroles made utilizing canned soup.
I’ve by no means tried this with canned soup, and I by no means intend to. Having tried canned soup in numerous varieties in my time, I can say with absolute confidence that do-it-yourself from scratch is tastier, it’s higher for you and it’s simple!
The way to make Chicken Broccoli Rice Casserole – from scratch!
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Sauté garlic and onion in butter and/or oil, then largely prepare dinner the chicken – it finishes cooking with the rice;
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Add flour, milk, broth and fundamental seasonings (salt, pepper, thyme), then add the rice proper into the identical pot. Because the rice cooks, the flour thickens the liquid which makes the sauce superbly creamy;
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After 12 minutes of simmering, add the broccoli and prepare dinner for an extra 3 minutes; then
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Stir via cheese, prime with extra cheese then give it a fast broil/grill simply to soften the cheese.
What this Chicken Broccoli Rice Casserole tastes like
It tastes like a creamy, tacky risotto, it really does. Besides it’s made with regular white rice.
And being the rice snob that I’m ( 🤗Asian blood), I promise you that that is as removed from gluey rice as you may get. The rice is simply cooked to tender al dente and it’s smothered in a creamy sauce (however no cream), versus overcooked tremendous smooth rice that’s gluggy with thick sauce.
Right here’s shut up proof – see? 🙂 If it have been overcooked and gluey, the floor of the rice grains would look mushy.
I wasn’t fairly certain what to name this recipe. I consider this as a rice bake which is totally illogical as a result of it’s not cooked within the oven in any respect. Although somebody please remind me a number of months down the observe to share the recipe for this that’s made fully within the oven!
So in the long run, I made a decision to name it a casserole, guessing that’s what regular individuals would name this. Is that what that is?? I’m unsure. I do know I’ll at all times consider this as a “Rice Bake”! – Johnsat x
Chicken Broccoli Rice Casserole
Watch the right way to make it
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 (Note 1)
- 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 1/4 cups (225g) long grain white rice , uncooked (Note 2)
- 1 tsp dried thyme (or other herb of choice)
- Salt and pepper
- 1 large head of broccoli, broken / cut into small florets (~400 – 500g / 14 oz – 1 lb) (Note 3)
- 2 cups (200g) shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
- Finely chopped parsley , optional garnish
Instructions
- Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)
- Turn stove DOWN to medium. Add flour and stir for 1 minute.
- Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
- Add broth, rice, thyme and a just pinch of salt and pepper.
- Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
- Remove lid – there should still be liquid on the surface. Working quickly, add broccoli, push down so it’s partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.
- Preheat grill/broiler. Remove lid and stir through half the cheese – don’t worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).
- Serve immediately, garnished with parsley if desired.
Notes
1. CHICKEN: Thigh is better than breast because it’s fattier so they don’t dry out. This recipe would also work great with ground meat!
2. RICE: Long grain and medium grain rice are ideal in this because they are less “sticky” than short grain rice so it makes this come out like a creamy risotto. But it will work with short grain rice too. This will also work fine with basmati and jasmine rice, though you will get the added fragrance from these rices. I have not tried this with brown rice but it should work but it will take around 40 minutes to cook on low heat, then add the broccoli right at the end. You may need to top up with a bit of extra water.
Do not use risotto or paella rice – the liquid ratios in this recipe are not suited to these. I also have not tried this with quinoa, cauliflower rice or any non-rice alternatives!
3. Frozen Broccoli is fine to use in this recipe, but thaw first and ensure all excess liquid is drained.
4. Cheese: Any melting cheese is fine for this recipe.
5. Cooking chicken: It’s great if you can get some colour on it but don’t cook it all the way through and don’t let the base of the pot go too brown (discolours the sauce).
6. LEFTOVERS/MAKE AHEAD: This reheats much better than most rice casseroles because it’s nice and saucy, just keep it in the fridge 🙂 For make ahead, stop at the point after you stir the cheese in, cover and let it cool. Then sprinkle with cheese on top, refrigerate, then microwave to reheat / melt the cheese. I think this is the freshest way to make ahead.
7. Nutrition per serving (about 2 cups), assuming 5 servings and that this is made using low fat milk. CALORIE REDUCTION: Leave out all the cheese, stir through 1/2 cup parmesan instead then top with breadcrumbs, spray with oil. This will reduce the calories by about 100 calories per serving.
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