Emergency Chicken Rice Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
5 - 6 people
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Calories
617 kcal
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Course
Main Course
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Cuisine
American
Emergency Chicken Rice Casserole
Description
This casserole layers uncooked long grain white rice in a baking dish, sprinkled with flour, garlic, and vegetable stock powder before hot mixtures of chicken broth and milk are poured over to hydrate the rice. Broccoli florets and seasoned chicken thigh pieces are arranged atop, with butter added for richness. The dish bakes uncovered at 375°F for around 40 minutes, allowing the rice to cook through and the chicken to become tender while the broccoli softens.
Partially melted cheese is stirred into the rice partway through baking, then additional cheese is added on top for a melted finish. Green onions are sprinkled as a finishing garnish, lending mild sharpness. The flour helps create a creamy texture by thickening the broth mixture as it bakes.
This casserole is practical for a filling family meal with balanced elements of protein, vegetables, and starch baked into one dish. It requires some advance preparation and offers comforting, creamy flavors with a tender bite from the chicken and broccoli. It works well with boneless chicken thigh for juiciness, and specified stock powders add depth and seasoning.
Make sure to check rice doneness before stirring to prevent overcooking. Different rice types and pan sizes may affect cooking time.
Ingredients
Chicken:
- 500g (1 lb) chicken thigh cut into 1.5cm / 2/3" pieces (Note 1, or tenders (tenderloin
- 1/2 tsp thyme dried
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp vegetable stock powder Note 2, or chicken stock powder, granulated bouillon
- 1 tbsp olive oil
Rice:
- 2 1/2 cups (625 ml) chicken broth low sodium, or chicken stock
- 2 1/2 cups (625 ml) milk , any fat %
- 1 1/2 cups long grain white rice , uncooked (Note 3)
- 1/4 cup (35g) flour , plain / all purpose
- 1 tsp vegetable stock powder Note 2, or chicken stock powder, granulated bouillon
- 2 cloves garlic , minced
- 2 tbsp (30g) butter unsalted
- 2 broccoli large!), cut into florets (Note 4, heads
- 2 cups (200g) cheese shredded
Garnish:
- 2 green onions , finely sliced
Instructions
- Preheat oven to 190°C/375°F (180°C/350°F fan/convection).
- Mix Chicken Ingredients.
- Heat chicken broth and milk until hot using any method (stove, microwave). Can combine together in saucepan. (Note 5)
- Spread rice in 23 x 33cm / 9 x 13" ceramic or glass baking dish. (Note 6)
- Sprinkle with flour, stock powder and garlic.
- Add the hot chicken broth, stir until flour dissolved (some small lumps ok).
- Add milk, swish rice to spread out evenly.
- Spread broccoli on top, then chicken, then plonk butter on (anywhere).
- Bake uncovered for 40 minutes. (Might get some browned skin on surface, that's ok)
- CHECK rice before stirring - should be JUST cooked (Note 7).
- Add half the cheese, stir through, being sure to get rice in the corners and edges of pan. Should be creamy and quite loose (see video).
- Top with cheese, return to oven for 5 minutes until just melted.
- Sprinkle with green onion, if using, then serve!
Notes
- Boneless chicken thighs or tenderloin are best for juiciness; chicken breast works but is less moist.
- Stock powder provides flavorful seasoning; vegetable or chicken types work similarly. Crumbled bouillon cubes are an acceptable substitute if powdered form is unavailable.
- Long grain white rice yields best results; jasmine or basmati may work but require checking as they might need more cooking time. Brown or wild rice are not recommended.
- Use two large heads of fresh broccoli, approx 400g; frozen broccoli must be thawed and drained to prevent excess moisture affecting rice cooking.
- Heat chicken broth and milk before pouring over rice to ensure even cooking and prevent a sticky texture.
- A ceramic or glass baking dish is preferred for even heat distribution; avoid thin metal pans which may cause uneven cooking.
- If the rice is not fully cooked after baking time, cover with foil and continue baking until tender.
- Adjust pan size when scaling recipe; smaller pans for less quantity help cook evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5- 6 people
Amount Per Serving
Calories 617 kcal
% Daily Value*
| Calories | 617cal | 31% |
| Carbohydrates | 64g | 21% |
| Protein | 42g | 84% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 112mg | 37% |
| Sodium | 1301mg | 54% |
| Potassium | 1042mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1265IU | 25% |
| Vitamin C | 83mg | 92% |
| Calcium | 428mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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