Description

This One Pot Broccoli, Chicken and Rice Casserole is a comforting and hearty meal that combines tender chicken, fluffy rice, fresh broccoli, and melty cheese in a creamy sauce. Made entirely on the stovetop, this casserole comes together quickly without the need for baking, making it perfect for a wholesome weeknight dinner. The simplicity of the ingredients paired with the rich flavors ensures a satisfying dish the whole family will enjoy.

Ingredients

Scale

Main 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 1½ tbsp cornflour/cornstarch)
2 cups (500 ml) milk (any type, low fat preferred)
2 cups (500 ml) chicken broth
1¼ 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 oz – 1 lb)
2 cups (200g) shredded mozzarella or cheddar cheese (or other cheese of choice)

Optional Garnish

Finely chopped parsley

Instructions

Sauté aromatics and chicken: Melt the butter and heat the olive oil in a pot over high heat. Add the finely chopped onion and minced garlic, cooking for about 1 minute until fragrant. Add the bite-sized chicken pieces and cook, stirring, until the chicken changes from pink to white, indicating it is partially cooked.
Add flour: Reduce the heat to medium. Sprinkle the flour over the cooked chicken and vegetables, stirring constantly for 1 minute to cook out the raw flour taste and form a roux base.
Incorporate milk: Slowly add half of the milk while stirring continuously to combine with the roux. Once smooth and incorporated, add the remaining milk and continue stirring to create a creamy sauce.
Add broth, rice, and seasoning: Pour in the chicken broth along with the uncooked rice and dried thyme. Season lightly with salt and pepper. Stir to distribute all ingredients evenly.
Simmer rice mixture: Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to medium-low. Cook for 12 minutes, allowing the rice to absorb the liquid and cook through.
Add broccoli and continue cooking: Remove the lid to check moisture—there should still be liquid visible. Quickly add the broccoli florets, gently pushing them down to submerge partially in the liquid. Cover and cook for an additional 3 minutes until the broccoli is just tender.
Finish with cheese under grill/broiler: Preheat your grill or broiler. Remove the lid and stir half of the shredded cheese into the casserole. It may look quite saucy at this point, which is normal as the liquid will be absorbed. Smooth out the surface and sprinkle the remaining cheese on top. Place under the grill/broiler until the cheese melts and is bubbly, or simply cover and allow residual heat to melt the cheese on the turned-off stove.
Serve and garnish: Serve the casserole immediately, garnished with finely chopped parsley if desired, for a fresh finish.

Notes

Use chicken thigh for juicier and more flavorful meat but chicken breast can be substituted if preferred.
Long grain white rice is recommended because it cooks evenly and absorbs liquid well. Avoid quick-cooking or pre-cooked rice.
Broccoli adds a nice crunch and nutrition but can be substituted with other firm vegetables like cauliflower or green beans.
Cheese choice can vary; mozzarella for stretch or cheddar for sharpness are ideal.
Cooking times may vary slightly depending on stove and pot type—ensure rice is fully cooked and liquid mostly absorbed before adding broccoli.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Keywords: one pot casserole, chicken and rice, broccoli casserole, stovetop casserole, easy dinner recipe, cheesy chicken rice, healthy family meal