One Pot Broccoli, Chicken and Rice Casserole
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
5
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Calories
576 kcal
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Course
Main Course
One Pot Broccoli, Chicken and Rice Casserole
Description
The One Pot Broccoli, Chicken and Rice Casserole uses chicken thighs browned briefly before simmering with flour, milk, chicken broth, and rice to create a creamy base. Dried thyme adds subtle herbal notes, while mozzarella cheese is folded in and melted on top for a rich finish. Broccoli is incorporated late in cooking to retain texture. The casserole's soft, creamy consistency contrasts with the broccoli's slight snap, offering a balanced dish with mild seasoning adjusted through salt and pepper.
Served warm, this casserole provides a complete meal with protein, vegetables, and grains combined efficiently. It suits family dinners where easy cleanup is desired without compromising flavor or texture. Optional parsley garnish adds freshness to the finished dish.
Chicken thighs are preferred for their richness and moisture, reducing dryness. If using frozen broccoli, thaw and drain it before adding to maintain sauce consistency. The casserole reheats well due to its saucy nature; to prepare ahead, stop before melting the cheese, refrigerate covered, then add cheese and reheat. Variations in rice type will affect cooking time and liquid needs.
Ingredients
- 2 tbsp (30g ) butter unsalted
- 1 tbsp olive oil
- 1 onion , finely chopped
- 2 garlic minced, cloves
- 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 thyme dried, or other herb of choice
- salt
- black pepper
- 1 broccoli Note 3, large head, broken or cut into small florets (~400-500g
- 2 cups (200g) mozzarella or other cheese of choice) (Note 4, shredded, or cheddar
- parsley optional garnish, finely chopped
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
- Chicken thighs retain moisture better than breast and work well in this dish.
- Long or medium grain rice gives a creamy but non-sticky texture; avoid risotto or paella rice.
- If using frozen broccoli, thaw and drain excess liquid before adding.
- Any melting cheese can be used; mozzarella or cheddar are good choices.
- Do not overcook chicken initially to maintain sauce color and texture.
- This casserole reheats well and can be made ahead by adding cheese and reheating later.
- For a lower calorie version, omit cheese and use Parmesan with breadcrumbs topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 576 kcal
% Daily Value*
| Serving | 524g | |
| Calories | 576cal | 29% |
| Carbohydrates | 47g | 16% |
| Protein | 32g | 64% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 120mg | 40% |
| Sodium | 392mg | 16% |
| Potassium | 785mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1205IU | 24% |
| Vitamin C | 92.1mg | 102% |
| Calcium | 362mg | 36% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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