Recipe Background
One-Pot Broccoli, Chicken & Rice Casserole makes a scrumptious and speedy dinner with an equally speedy clean-up! The rice is cooked tender, the chicken is juicy and savory, and the sauce is cheesy and creamy; it's basically comfort food taken to the next level. One-Pot Broccoli, Chicken & Rice Casserole has plenty of bright green garden-fresh broccoli and a melty cheese topping that you'll be dreaming about after you finish eating it. This is a perfect weeknight meal in one dish!
One-Pot Broccoli, Chicken & Rice Casserole makes a scrumptious and speedy dinner with an equally speedy clean-up! The rice is cooked tender, the chicken is juicy and savory, and the sauce is cheesy and creamy; it's basically comfort food taken to the next level. One-Pot Broccoli, Chicken & Rice Casserole has plenty of bright green garden-fresh broccoli and a melty cheese topping that you'll be dreaming about after you finish eating it. This is a perfect weeknight meal in one dish!
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 pound chicken thighs boneless and skinless, cut into bite-sized pieces
- 2 1/2 tablespoons flour
- 2 cups milk
- 2 cups chicken broth
- 1 1/4 cups white long-grain rice
- 1 teaspoon dried thyme
- salt to taste
- pepper to taste
- 1 large crown broccoli cut into small florets
- 2 cups mozzarella or cheddar shredded, divided
- parsley optional, finely chopped, for garnish
Directions
- Add the butter and the oil in an oven-safe pot over medium-high heat.
- Add the onions and the garlic and cook for 1 minute.
- Add the chicken pieces and cook until they are no longer pink, about 5 minutes.
- Reduce the heat to medium.
- Add the flour and stir for 1 minute.
- While stirring the chicken mixture, add 1/2 of the milk, mixing until fully incorporated.
- Add the remaining milk, mixing until fully incorporated.
- Add the broth, the rice, the thyme, the salt, and the pepper.
- Stir the chicken mixture for 2-3 minutes.
- Reduce the heat to medium-low.
- Cover the pot with the lid and cook for 12 minutes.
- Remove the lid.
- Working quickly, add the broccoli, pushing it down until it is partly submerged.
- Cover, and cook until the broccoli is just cooked, about 3 minutes.
- Preheat the broiler.
- Remove the lid and stir in 1/2 of the cheese.
- Smooth the surface and top with the remaining cheese.
- Broil until the cheese is melted, about 3-5 minutes.
- Serve immediately garnished with the parsley.
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