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.
Made this for my husband and he loved it.
Nagi, another simple flavoursome recipe! I used minced chicken and minced broccoli (so my little one can eat too) without grilling at the end but still enjoyable. My 19 month old boy also enjoyed this!! Thanks Nagi!
Cooked this last night and it was a winner! Easy to cook and everyone loved it
Can squash be used instead of broccoli?
Yes 100% Toni! N x
Can I make the casserole the night prior then frigate then reheat in the oven? If so how long should I reheat for so it not dried or burnt? Having people over Labor Day and was gonna bake your chicken wing recipe too! So need the oven lols
Hi Celia, Make ahead instructions are listed in the notes – I hope you love it! N x
can this be frozen once cooked ?
Sure can Eva – N x
Really happy with this. I added extra rice; and didn’t pre-thaw my frozen vegetables. Figured the extra liquid would allow extra rice to cook properly. Gamble paid off and was able to make a nice dinner while working from home.
Easy peasy, quick and tasty! First couple of times the rice burned to the bottom of the pot so I now bake it in the oven for 20 minutes, add the broccoli, bake for another few minutes, then grill the cheese on top. Perfect.
Easy and tasty one pot dinner!
Super yum and so easy. I love your website! Its my go-to for inspiration. Thank you so much!
So yum! I used chicken breast as that was all I had and added grated carrot and zucchini for extra veg. Even fussy husband and toddler had seconds!
This recipe is great! I also added mustard seeds which lifted the flavour even more.
Great idea Niv! N x
Trust Nagi when she says to use chicken thighs instead of breasts. I used chicken breasts because that’s all I had. My husband also said they needed to be cut into smaller bites. My fault; I’m impatient with chopping. Just the same, the flavor is delicious and I know it will be absolutely 5-star with thighs.
This is my new best ever recipe.Really simple to make with great taste and flavor. I served this dish with mashed potatoes and greens.
Hi Nagi,
I’ve made your recipes loads recently, they’re all amazing!
I’ve made this one twice now, it’s one of my new favorites.
Do you know if this would work with salmon?
Thanks
I just made your one pot broccoli, chicken and rice for lunch. We’re in isolation on this cold and wet Melbourne day and I can tell you it absolutely hit the spot, like heaven in my mouth! Its indulgent, delicious and comforting like mac and cheese but without the associated guilt! This one will henceforth be added as an all time favourite in our household. Thanks
Perfect Coral! N x
What is the difference between this and emergency chicken rice casserole? Which one do you prefer/recommend if I can make both but have to choose one?
I can’t imagine iso without you Nagi! This dish is better and easier than any other chicken risotto I’ve made, and extra delicious the next day!
I had everything in my fridge and cupboard as well, and served with a simple salad!
Every day I look forward to your emails and Instagram posts!
WOOT! Thanks so much Sharyn! N x
As always and once again a winning dinner. Nasi your amazing !!
That’s great to hear Justine 🙂 N x
Another fab recipe of yours that the whole family love. Better than most risottos I’ve eaten! Used basmati rice which seemed to take a bit longer so sprinkled remaining cheese on top, covered and let it stand in residual heat for an extra 10 mins. Perfect! Thank you Nagi x