Are you looking for a delicious, easy-to-make weeknight dinner? Look no further – this one pot chicken broccoli rice casserole is the perfect solution! It’s a cheesy, creamy, comforting dish that comes together in one pot on your stovetop. And best of all – it’s packed with tons of nutritious broccoli! Read on to find out how to make this delicious and simple dish.
Looking for an easy and delicious one-pot meal? Look no further than this Chicken Broccoli Rice Casserole! This hearty dish is made with chicken, broccoli, rice, and a few simple pantry staples. It’s perfect for a weeknight dinner or meal prep. Plus, it can be made in one pot – less mess for you!
There are a few reasons why this recipe is worth trying. For one, it’s an easy way to get a tasty, home-cooked meal on the table with minimal effort. Additionally, it’s a great way to use up any leftover rice you might have in your fridge. And finally, this dish is packed with nutrients and flavor, making it a healthy and delicious option for any night of the week.
Tips:
This casserole is so easy to make and can be on the table in no time! Here are some pro tips to make this dish even better:
-If you want a little more flavor, try adding some garlic to the dish.
-To make the dish even healthier, use brown rice instead of white.
-For a creamier casserole, stir in some shredded cheese before serving.
Conclusion & Recipe:
There are many things to love about this One Pot Chicken Broccoli Rice Casserole. It’s an all-in-one dish that is packed with flavor and nutrition. The rice and chicken are cooked together in one pot, making it a quick and easy meal to prepare. And, the broccoli adds a nice touch of color and nutrition to the dish. This casserole is sure to please the whole family.
one pot chicken broccoli rice casserole
Ingredients
- 2 tbsp 30g unsalted butter
- 1 tbsp olive oil
- 1 onion chopped finely
- 2 cloves of garlic minced
- 500 g 1 lb. Chicken thigh, cut into bite-sized pieces
- 2.5 tbsp flour (1 1/2 tbsp. cornflour/cornstarch
- 2 cups 500ml of milk (any brand, I use low-fat milk)
- 2 cups 500 ml chicken broth
- 1 1/4 cups 225g, long grain white rice, uncooked
- 1 teaspoon dried thyme or any other herb
- Salt and pepper
- One large head of broccoli. Break it up / Cut into small florets. 400-500g / 14 oz-1 lb.
- 2 cups 200g, shredded cheddar or mozzarella (or any other cheese you choose).
- Finely chopped parsley optional garnish
Instructions
- Heat butter in a saucepan over high heat. Cook onion and garlic for 1 minute. Cook the chicken until it turns pink to white.
- Turn the heat down to medium. Mix flour with the water and continue stirring for about 1 minute.
- Mix half of the milk into the flour, stirring constantly. Once the flour is incorporated, add the remaining milk to the bowl and stir.
- Add broth, rice and thyme to the pot. Season with a pinch of salt and pepper.
- Mix, reduce heat to low, and cover. Reduce heat to medium low, and let cook for 12 minutes.
- Take off lid. There should be liquid at the surface. Add the broccoli quickly. Push it down until it is partially submerged. Cover and continue cooking for 3 minutes more, or until the broccoli is cooked.
- Preheat grill/broiler. Turn off the lid and mix half of the cheese. Don't worry about it looking a little too saucy. The excess liquid will evaporate in a matter of minutes . Smoothen the surface and top it with the remaining cheese. Broil or grill until the cheese is melted. Or, you can place a lid on the pan and let it melt on the stove.
- Serve immediately garnished with parsley, if desired
