One Pot Broccoli, Chicken and Rice Casserole
A creamy from-scratch chicken, broccoli, and rice casserole that tastes like risotto but is much more straightforward to make.
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 cornstarch)
- 2 cups (500 ml) milk
- 2 cups (500 ml) chicken stock
- 1¼ cups (225g) long grain white rice, uncooked
- 1 tsp dried thyme
- Salt and pepper
- 1 large head broccoli, cut into small florets (~400-500g)
- 2 cups (200g) shredded mozzarella or cheddar
- Finely chopped parsley, optional
Original recipe: https://www.recipetineats.com/one-pot-chicken-broccoli-rice-casserole/
Method
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Melt butter and heat oil in a large pot over high heat. Add onion and garlic, cook 1 minute. Add chicken and cook until the colour changes from pink to white.
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Reduce heat to medium. Add flour and stir for 1 minute.
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Add half the milk, stirring continuously, then add the remaining milk.
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Add broth, rice, thyme, salt, and pepper. Stir to combine.
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Bring to a simmer, cover, and reduce heat to medium-low. Cook for 12 minutes.
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Remove lid. Add broccoli florets, pushing them partly submerged into the rice. Cover and cook for 3 more minutes.
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Remove lid. Stir in half the cheese, then top with the remaining cheese. Broil until cheese is melted and bubbly.
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Serve immediately, garnished with parsley if desired.