Made-from-scratch creamy, cheesy Chicken Broccoli Rice Casserole made in ONE POT on the stove!
Tastes like risotto, but much faster to make and completely low maintenance. Loaded with tons of broccoli, this is a terrific quick dinner idea you can get on the table in less than 30 minutes!
Chicken and Rice Casserole originally posted January 2018. Updated for housekeeping matters in January 2019 – no change to recipe, I wouldn’t dare!
Chicken Broccoli Rice Casserole – a complete meal in one pot!
It never even crossed my mind to make a recipe such as this Chicken Broccoli Rice Casserole from anything but scratch. But a quick Google and I was somewhat bemused to find that there are in fact many versions of similar rice casseroles made using canned soup.
I’ve never tried this with canned soup, and I never intend to. Having tried canned soup in various forms in my time, I can say with absolute confidence that homemade from scratch is tastier, it’s better for you and it’s easy!
How to make Chicken Broccoli Rice Casserole – from scratch!
- Sauté garlic and onion in butter and/or oil, then mostly cook the chicken – it finishes cooking with the rice;
- Add flour, milk, broth and basic seasonings (salt, pepper, thyme), then add the rice right into the same pot. As the rice cooks, the flour thickens the liquid which makes the sauce beautifully creamy;
- After 12 minutes of simmering, add the broccoli and cook for a further 3 minutes; then
- Stir through cheese, top with more cheese then give it a quick broil/grill just to melt the cheese.
What this Chicken Broccoli Rice Casserole tastes like
It tastes like a creamy, cheesy risotto, it truly does. Except it’s made with normal white rice.
And being the rice snob that I am (🤗Asian blood), I promise you that this is as far from gluey rice as you can get. The rice is just cooked to tender al dente and it’s smothered in a creamy sauce (but no cream), as opposed to overcooked super soft rice that is gluggy with thick sauce.
Here’s close up proof – see? 🙂 If it were overcooked and gluey, the surface of the rice grains would look mushy.
I wasn’t quite sure what to call this recipe. I think of this as a rice bake which is completely illogical because it’s not cooked in the oven at all. Though someone please remind me a few months down the track to share the recipe for this that’s made entirely in the oven!
So in the end, I decided to call it a casserole, guessing that is what normal people would call this. Is that what this is?? I’m not sure. I know I’ll always think of this as a “Rice Bake”! – Nagi x
More one-pot Chicken and Rice recipes
- Baked Chicken and Rice – one of my all time most popular recipes!
- One Pot Chinese Chicken and Fried Rice
- One Pot Greek Chicken and Lemon Rice – firm reader favourite!
- One Pot Chicken Shawarma and Chickpea Rice
- See all One Pot Recipes
Chicken Broccoli Rice Casserole
Watch how to make it
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One Pot Broccoli, Chicken and Rice Casserole
Ingredients
- 2 tbsp / 30 g unsalted butter
- 1 tbsp olive oil
- 1 onion , finely chopped
- 2 garlic cloves , minced
- 500 g/1 lb chicken thigh , cut into bite size pieces (Note 1)
- 2 ½ 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 ¼ cups / 225g white rice , uncooked (Note 2)
- 1 tsp dried thyme (or other herb of choice)
- Salt and pepper
- 1 large head of broccoli, broken / cut into small florets (~400 - 500g / 14 oz - 1 lb) (Note 3)
- 2 cups / 200g shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
- Finely chopped parsley , optional garnish
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.
Recipe Notes:
Nutrition Information:
Life of Dozer
This is how he leaps into the water – eyes tightly closed and nose up. If he were human, he’d be holding his nose and wearing goggles. For sure.
If i were to premake this as per your directions how long would itbe good in refrigerator
Hi Jamie-Lynn, up to 3 days should be fine – N x
Ooh…an instant comfort food go to!l loved how cheesey, gooey and creamy this dish was. Instructions and Cooking times spot on.
Might add some bacon or chorizo next time, so easy to tweak although so good exactly as is!
Thanks again!
I’m so glad you loved it Matt!
This was so delicious.
I was missing some ingredients for your caesar salad but had everything for this at home. I used basmati rice as we had excess in the pantry and it took a little longer to cook like you said, it also needed a bit more liquid for the extended cooking time.
Can’t wait to dig into leftovers tomorrow.
Thanks!
I’m so glad it worked out for you Ella!
This recipe is delicious. 2nd time making it!
First time made it to the T…. but tonight the only thing I changed was to add 1 tsp of curry powder while the chicken was cooking with the onions and garlic…. other than that I followed the recipe exactly….omg 😲
To die for… so good… love this recipe … thx nagi… you are awesome!
Sounds great Darlana!
Fantastic! Nagi I have cooked a number of your recipes, all delicious. I have thrown all my cook books away! 🙂
Thank you for the recipe, this was so easy to make and really delicious. Instructions were clear, great.
Thanks so much for the feedback Donna!
Made 2 versions of this tonight, one with chicken following the recipe exactly and one veggie version, substituting chicken for quorn chunks and using veg stock for my daughter. I added a little extra stock to the quorn version as this tends to absorb more moisture and both were absolutely yummy 😋 another fab recipe, thank you Nagi x
That’s so great to know Alyson, thanks so much for letting me know – N x
This is really like risotto. Creamy but without having to stand at the stove for a long time.
Thank you for the recipe!
Yes it is – the best risotto hack!
So good. Made it just like you wrote. Didn’t need any changes. Thanks so much!!
So so delicious!!! Making this again tonight for 3 different families and they are going to love it!! Your recipes are BY FAR my favorite!! My husband thinks I’m a genius in the kitchen thanks to you. He constantly tells me what a great cook I am and I constantly tell him all I do Is follow your recipes 😂😂 you’re the best and I agree….a cookbook DEFINITELY needs to happen!! Thank you so much!!
I’m thinking about it Jolene, thanks so much for the awesome feedback!
Delicious! It is so like a risotto. I tend not to cut everything up before I cook, big mistake. This is so quick to prepare remember to have everything already cut etc before cooking. Boom done!