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 recipe with cauliflower rice. I substituted the cauliflower rice for regular rice 1:1 ratio. I then halved the liquid: 1 cup milk and 1 cup chicken broth. It came out perfectly! My husband loved it! Thanks!
Wow! It worked with cauliflower rice, I’m so excited to hear that!! N xx
After reading all of these comments, I feel like a failure 😣 I followed your recipe to the T and ended up with far too much liquid even after letting it sit for a while after it was all done. Maybe I messed up somewhere. 4c of liquid to 1.25c of rice did seem a bit imbalanced to me, but everyone seemed to have success so maybe it’s just me lol.
All that being said, it still tastes delicious and my family enjoyed it. I’ll definitely make it again and try tweaking it.
Oh dear LG! I wish I could have been there to help troubleshoot! Glad everyone enjoyed it though! Probably like risotto?? YUM!
my family love it
Your photographs are amazing and mouth watering! I look forward to making another one of your wonderful recipes.
hi Nagi, great recipe as usual.
Just need to ask – do you have special rice that really cooks in 12 minutes on your side of the world? please send me a truckload asap…. 🙂
Enjoyed the dish regardless of 25 minutes for rice, just added some more liquid when started clumping. My neighbours either side of me enjoyed too!
Hi Suzanne! From the reading of recipes and cooking I’ve done when I’ve been overseas (US, UK, Japan, Thailand, Middle East – to name a few!) standard white rice should take 15 minutes to cook from when the water starts simmering to al dente 🙂 It can take time to get the exact temperature right – if simmered to low (eg if stove runs a bit weak) it could take up to 25 minutes. So glad you enjoyed it though!! N xx
Nagi!
Your One Pot Chicken, Broccoli and Rice Casserole is OUT OF THIS WORLD! Your recipes constantly amaze me. It is especially cold and damp this evening in the Adirondacks where we live, there is nothing but ice and snow out there, so this comfort food was perfect tonight. Everyone loved it and this recipe is oh so good! I never knew until finding your recipes that chicken thigh meat is really good and this dish is not only yummy but entirely economical. I bet it will taste great tomorrow at lunchtime.
Pre-packaged frozen foods are so filled with long lists of junky chemicals (yuck) — I love cooking with real food!
I know that the summery heat on your side of the marble must have made this dish an exhausting challenge to perfect, so thank you so much, and give Dozer a big hug for us! He should be in the movies!
I LOVE HEARING THAT! So glad you enjoyed this Nadine, thanks for letting me know! N xx
Thank you for this recipe. I made this last night with slightly increased amounts for our family of six. The portions were generous and everyone liked it. Unfortunately, it got all finished, so no leftovers for next-day lunches.
I’m so glad you enjoyed this Kathy!!! Thanks for letting me know – N x
Hi Nagi
Thanks for another wonderful and easy recipe.
This turned out perfect and the family loved it. I have leftovers for lunch today.
I look forward to every recipe you post.
Liz
I’m so pleased to hear your enjoy my recipes Liz! Glad the family enjoyed this 🙂 N x
I also made this in a heatwave…yum yum yum…15yr old love child who says he doesn’t like rice or green trees said it was great.. heaps left over for lunch boxes…another awesome dish…I don’t go anywhere else to get recipes…just browse, print and call at the supermarket on the way home from work
I cannot believe you made this on a stinking hot day!!!! HIGH PRAISE! N xx
We both enjoyed it. It was a food violation for my husband and he’d rated it very worthy of whatever discomfort he may suffer… Which most of his cheats are not.
Highest. Praise. EVER!
Hey Nagi! I found your blog a few days ago by accident while googling how to make burrito chicken–and I absolutely love it!! I’m really not a great cook but your recipes have been completely do-able for me so far 🙂 Me and my boyfriend have already tried your shredded chipotle chicken and your baked mac and cheese: both delicious! I seriously love your recipes (and Dozer!!) and plan to be a permanent reader. Keep up the great work!!
Ps. Cannot wait to make this rice bake, it looks amazing. I don’t think colour matters as long as cheese is involved!
Sending love from Canada,
Meredith 🙂
Thanks for the compliment Meredith! I am so pleased you are enjoying my recipes! N xx
The recipe is perfectly named, since it appears to be cooked in a Dutch oven pot on the stove, so quite an apt description. It works for me.
Similar recipes, only cooked in a “chicken fryer” (large, deep skillet) are often referred to as Skillet Dinners.
Looks great, and I might make it tonight, even though my husband is supposed to be on a diet that restricts lots of foods including all cruciferous vegetables. He cheats on it so much, though, with much less worthwhile foods, that one meal with some merit won’t be the worst of it, and he loves cruciferous vegs!
Oh that’s great to know Wynn! Thanks! N xx
I’m looking forward to the recipe for this baked in the oven.
Loving your recipes!
I’ve penned it in for a few months time! 🙂 N x
Even in a heatwave this was a soft, beautiful bowl of deliciousness. In deference to the (did I mention it is hot?) heat, I served it with a super cold salad. From my peripheral vision I could see people creeping into the kitchen to check if there were any leftovers!
YOU MADE THIS IN OUR HEATWAVE??? You’re MAD! 🤣 (But oh-so-glad you enjoyed it!) N xx
I have to admit having ‘trained’ myself well, as have practically no brown dishes on my menus: five vegetables daily if I can help it – green, yellow, orange, red and black to get all the necessary chemicals for health . . . having as many stirfries and salads as I do, this is more than easy. But this here is delightful, has the very necessary broccoli and I have already toned down the cheese and milk and flour in my mind . . . oh Dozer must be having a wonderful summer, and, with your sheltered pool the joys will go on right into our beautiful autumn . . .
You are my inspiration Eha. I am determined to get more COLOUR into my food! 🤣
Looks yummy, can’t wait to try.
Hope you do Bernadette! N x
Wow look at you Dozer, lucky and spoiled animal! Love it. Nagi this looks delicious, will make it his week. At last the heat has been broken( hope in 1000 picces), had good rain all night but inside is hot, 03 AM was walking around house. Soon am going for walk with friend around the corner is park. Hope it’s not too hot in your place. Have good week.
It’s so cold here today! SO WEIRD! PS I have a feeling Dozer totally does not appreciate how fabulous his life is….
So I saw this on your Instagram feed yesterday and made it. It was really quick and easy! Oh and really tasty!! So glad that you posted the recipe on Instagram as I had no idea what we were going to have for dinner that night. 😊
Warmed some up for lunch and it was just as good today. It is going to be a recipe I can pull out for those nights when I have no clue what to make. Thanks!
That’s so great to hear Sandra! Thanks for sharing your feedback – N x
Hi Nagi – another great looking recipe! Would it be suitable to make this a day beforehand, and heat up in microwave? I’m thinking of making it for a family get-together where I have to take a plate. Many thanks to you and Dozer.
Hi Lucy! Yes this reheats much better than most rice casseroles because it’s nice and saucy 🙂 What I would do is to stop it at the point when you stir the cheese in, cover and let it cool. Then sprinkle with cheese on top and microwave to reheat / melt the cheese. That will be the freshest way to make ahead. I will add this in the notes!
Hi Lucy,
Yep that’s exactly what I am doing this weekend…… most casseroles can be made ahead & reheated & I almost always end up using the microwave.
Hey Nagi,
Great looking recipe, I would it be possible to reduce the amount of cheese and use skim milk if we wanted a slightly lower calorie/creaminess version? Also I know you recommend chicken thigh over breast for obvious reasons but would breast be fine in this? (Albeit a little tougher and less flavoursome)
Hi Josh – absolutely! I’ve just added calorie lowering tips in the recipe notes 🙂 N x