Broccoli Chicken Rice Casserole
A one pot casserole of chicken thighs, rice, and broccoli in a creamy sauce topped with melted cheese.
Equipment
- Large deep pot with lid
- Wooden spoon
- Box grater
Ingredients
Main Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 lb boneless skinless chicken thighs cut into bite size pieces
- 2 ½ tbsp all purpose flour
- 2 cup milk any fat level
- 2 cup low sodium chicken broth
- 1 ¼ cup long grain white rice uncooked
- 1 tsp dried thyme
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 large head broccoli cut into small florets, about 1 lb
- 2 cup shredded mozzarella or cheddar
- 2 tbsp chopped parsley for garnish
Instructions
Cooking
- Saute. Heat the butter and oil in a deep pot and cook the onion and garlic 1 minute.
- Chicken. Stir in the chicken for 3 minutes until opaque on the outside.
- Sauce. Stir in the flour for 1 minute, then add the milk gradually.
- Rice. Add the broth, rice, thyme, salt, and pepper. Simmer, cover, and cook on medium low 12 minutes.
- Broccoli. Push in the broccoli, cover, and cook 3 minutes more.
- Cheese. Stir in half the cheese, top with the rest, and melt under the broiler or covered off the heat. Chicken should reach 165 degrees F.
Notes
Substitutions: Use chicken breast for thighs, or cheddar for mozzarella.
Tips: Keep the pot covered and add the broccoli late so the rice cooks evenly.
Storage: Refrigerate up to 3 days. Freeze up to 1 month. Reheat to 165 degrees F.