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 Broccoli Rice Casserole
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
Chicken Broccoli Rice Casserole
Watch how to make it
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One Pot Broccoli, Chicken and Rice Casserole
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 (Note 1)
- 2.5 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 1/4 cups (225g) long grain 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:
Chicken and Rice Casserole originally posted January 2018. Updated for housekeeping matters in January 2019 – no change to recipe, I wouldn’t dare!
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
More Chicken and Broccoli recipes
For those of you who consider these standard weekly grocery items like I do!
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.
I made this for the first time. A cheat’s risotto actually, which turned out lovely. I cooked the rice and brocolli for around 10 minutes longer. Without adding additional broth. I used a baked enamel pot and turned the heat very low.
Love all your recipes Nagi. Thank you.
I want your magic world where rice cooks in 15 minutes and broccoli cooks in 3…. 25 minutes later, adding more water this better taste good. Otherwise this is the last time my wife hands me an internet recipe.
I’m out of rice but I do have orzo, is it possible to make this recipe with that instead?
Creamy, cheesy, chickeny broccoli and rice! What’s not to like?
As I’d scaled down the recipe for 2 people I cooked in a saucepan as my Le Crueset is too big for the quantities. No sticking though, so I’m happy. Garlic bread on the side, delicious 😋
My family enjoyed this. I cooked this in my Dutch oven – the rice and broccoli was cooked perfectly as written. It was just a touch underseasoned, an easy fix once plated.
Thanks Nagi!
Holly x
Amazing! Researched dozens of cheesy rice & chicken recipes and chose this one and glad I did.
I used 2 cups of long grain rice and then upped the butter to 4 tbsp, 5 tbsp of flour, 3 1/4 cups of milk & chicken stock.
Rice cooked perfectly in 15 minutes & the browning of the cheese under the broiler makes it that much better.
5 out of 5 for sure!
We made this last night and it was delicious. Easy, tasty and all in one pot so little cleaning up. We cooked this in a Le Creuset dutch oven and had no problems with it sticking to the bottom. Love your work Nagi!
This is a huge hit with my family and is now in the regular rotation. I always have problems with rice (it HAS to be me and I am aware of this) so I partially precooked the rice in the microwave). Otherwise, followed the recipe to the letter and my husband is still raving about it. Thanks for a great recipe!
Oh dear, made this tonight and like some of the comments suggested, rice stuck at the bottom! I am using stainless steel pot. Maybe I’ll stick to orzo next time.
Hi, I used a stainless steel pot as well. I added avout 1tbsp of olive oil before bringing to a boil and it didn’t stick at all. Lovely recipe!
Can you make this without the chicken?
Hi Nicole, sorry you had issues here – it could be for a number of reasons such as the pot type, heat a little too high or timing – N x
Made this today can’t wait to taste it tonight. My rice did stick and burn a little bit to the bottom of the pan, guessing I maybe had it too high a heat, still looks great though. Can’t wait to try more one pot recipes
This was amazing! I added mushrooms, bacon and leeks that needed to be used and it worked so well.
Loved the flavours of this when I made it but I found the milk made the bottom layer of rice stick to the pot and burn. Not sure what I did wrong.
This happened to me too, and I think it’s because I have an electric stovetop, not a gas flame. Because Nagi always uses a gas flame in her recipes, this isn’t an issue. No matter how low of a heat I use on my electric, and rice and milk always burned, so now instead of simmering on the stove I bake it in a 350F oven for 20-25 min. Works perfectly and nothing burns
Hi Chami – sorry you had issues here, can I ask what type of pan you were using? N x
I made it in my Chasseur casserole pot.
This is a regular in our house, albeit with a twist – I make it with a 415g can of salmon (instead of chicken) + 500g bag of frozen broccoli florets. Everyone loves it, and it’s a delicious/quick/easy/cheap way to easily increase our salmon intake with ingredients that are always in the house. Thanks Nagi!!
Hi Nagi, Do you think almond milk would work in this one pot meal and others like your “lazy chicken broccoli pasta” (which I made with milk previously and loved) I would prefer not to sub but my youngest is increasingly sensitive to milk. I typically have almond on hand and feel like flavour wise it wouldn’t be far from skim milk just maybe slightly less creamy over dairy. Thoughts? Thanks in advance and Happy New Year 🙂
I know you asked this question a while ago, but thought I’d mention that I’ve made this with all sorts of milk, just to use it up! Soy, almond, cream thinned out with water. I’m not sure anyone ever notices the difference! 😂
Thanks Rita!
Delicious! Made this tonight, and it won’t be the last night this shows up on our dinner table. Thanks!!
Amazing and so easy to make! I added some chipotle spice to this for a little heat, and it was ever so delicious!
Hi Nagi, OMG just cooked this meal and my husband and I wolfed it down. It’s super delicious, and so easy to make. Thank you, this one is a keeper.
Wahoo, that’s great to hear Jan!! N x
What size pot is ideal for this recipe?
So easy and soooo delicious! This is a new family favourite.
Beautiful and tasty