Cheesy Chicken Broccoli Rice Casserole
One-Pot Chicken Broccoli Rice Casserole is a creamy, cheesy stovetop comfort food the whole family will love! Tender chicken, fluffy rice, and broccoli come together in one pot for an easy weeknight dinner.
Servings: 6
Equipment
- 5-quart Dutch Oven or Pot with Lid (or larger)
Ingredients
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Olive Oil
- 1 Yellow Onion, diced
- 1 ½ lbs Boneless-Skinless Chicken Thighs (cut into bite-size pieces)
- 3 cloves Garlic, minced
- ½ teaspoon Poultry Seasoning (or Italian Seasoning)
- ½ teaspoon Dried Thyme Leaves (not ground)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Garlic Powder
- 1 teaspoon Onion Powder
- 1 Tablespoon Chicken Bouillon
- 3 Tablespoons All Purpose Flour
- 3 cups Chicken Broth (low sodium)
- 3 cups Milk
- 1 ½ cups Long Grain White Rice, uncooked
- 2 large Heads Broccoli, cut small, into florets (~1 1/2 lbs)
- 3 cups Shredded Cheddar Cheese (or other cheese)
- Chopped Parsley or Green Onion, optional garnish
Instructions
- Melt the butter with the olive oil in a pot over medium-high heat. Add the onion and chicken and cook until chicken is no longer pink and onion softens, about 5 minutes.
- Add the garlic, poultry seasoning, thyme, salt, pepper, garlic powder and onion powder. Stir.
- Stir in the chicken bouillon.
- Add the flour and cook for about 1 minute, stirring.
- Stir in the chicken broth, mixing well.
- Add the milk and stir well.
- Add the rice, and bring to a low boil, stirring occasionally so the rice doesn’t stick to the bottom.
- Cover and turn the heat down to low and cook for 15 minutes, or until rice is cooked, stirring occasionally so rice doesn’t stick.
- Add the broccoli and stir in. Cover again and cook about 5 minutes, or until broccoli is tender.
- Turn off the heat. Stir in half of the cheese, then top the casserole with the remaining cheese. Place the lid back on and let sit a few minutes until the cheese melts.
- Serve garnished with green onions, chives, or parsley, if desired.
Notes
CHICKEN
- Chicken breasts can be used.
- Precooked chicken can be added when you add the broccoli.
- Long grain white rice works best.
- I don’t recommend the quick-cooking rice as it will over cook.
- If using brown rice, consult the package for liquid and time adjustments (I have not tested brown rice in this recipe).
- Slightly steaming broccoli in the microwave before adding helps the casserole cook quicker.
- Frozen Broccoli can be used, just thaw it first and chop it up.
- If you can, shred your own cheese. The pre-shredded kind leaves a grainy texture.
Nutrition
Calories: 530kcal
