Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Servings: 5
This casserole tastes like risotto. It’s a complete meal in a one-pot packed with broccoli, chicken, and rice.
Ingredients
2 garlic cloves, minced
500 grams (1 pound) chicken thigh, cut into bite-size pieces
2 tablespoons (30 grams) unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
2 c. (200 grams) shredded mozzarella or cheddar (or other cheese of choice)
2.5 tablespoons flour (or 1 ½ tablespoons cornflour/cornstarch)
2 c. (500 ml) chicken broth
2 c. (500 ml) milk – I use low fat
1 1/4 c. (225 grams) long-grain white rice, uncooked
1 teaspoon dried thyme (or other herbs of choice)
1 large head of broccoli, broken/cut into small florets (400-500 grams/14 ounces – 1 pound)
Finely chopped parsley, optional garnish
Salt and pepper
How to make One Pot Broccoli, Chicken, and Rice Casserole
Step 1: In a pot, heat the butter and oil over high heat. Then, add the onion along with the garlic. Saute for about a minute. Next, add the chicken and continue to cook until the color changes from pink to white.
Step 2: Adjust the heat to medium, then stir in the flour and cook for an additional minute.
Step 3: Pour in half of the milk, stirring constantly. Add the rest of the milk once the first half is completely incorporated into the flour, and stir well.
Step 4: Pour in the broth and add the rice and thyme. To taste, season with salt and pepper. Stir well and bring the mixture to a simmer. Once simmering, put the lid on and adjust the heat to medium-low. Continue to cook for 12 minutes more.
Step 5: Uncover and quickly toss in the broccoli, gently pushing them down so they are partly submerged in the liquid. Replace the cover and cook for another 3 minutes until the broccoli is just cooked.
Step 6: Prepare the grill/broiler and preheat.
Step 7: Take off the lid and whisk in half of the cheese. Then, smooth the surface and sprinkle the rest of the cheese on top. Grill or broil until the cheese has melted. Alternatively, you can just place the lid back on and let the cheese melt with the residual heat.
Step 8: Serve the casserole right away. If desired, garnish with some parsley. Enjoy!
Notes:
Thigh is fattier compared to chicken breasts so they do not dry out on high heat. You can also use ground meat if desired.
In this recipe, the ideal rice to use is long and medium-grain rice as they are less sticky than short-grain rice. This recipe works with basmati and jasmine rice. If using brown rice, cook on low heat for 40 minutes, then add the broccoli right at the end.
If using frozen broccoli, thaw it first and drain the excess liquid.
You are welcome to use any melting cheese in this recipe.
Make sure not to cook the chicken all the way through and just get some color on them. Also, do not allow the base of the pot to brown too much.
To make this casserole ahead, follow the recipe as directed before stirring in the cheese. Cover and allow the casserole to cool. Once cooled, sprinkle the cheese on top and place it in the fridge. When reheating, pop in the microwave to melt the cheese.
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%)
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