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Chicken and Rice Casserole Recipe

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3.9 from 1 review

  • Author: Chef
  • Total Time: 30 minutes
  • Yield: 5 servings

Description

This comforting Chicken and Rice Casserole is a creamy, cheesy one-pot meal featuring tender chicken thighs, long grain rice, fresh broccoli florets, and melted mozzarella. Cooked on the stovetop and finished under the grill for a golden cheesy topping, it’s perfect for a cozy family dinner ready in just 30 minutes.

Ingredients

Main 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 1 ½ tbsp cornflour/cornstarch)
  • 2 cups (500 ml) milk (any, low fat used)
  • 2 cups (500 ml) chicken broth
  • 1 1/4 cups (225g) long grain white rice, uncooked
  • 1 tsp dried thyme (or other herb of choice)
  • Salt and pepper, to taste
  • 1 large head of broccoli, broken/cut into small florets (~400 – 500g / 14 oz – 1 lb)
  • 2 cups (200g) shredded mozzarella or cheddar cheese (or other cheese of choice)

Optional Garnish

  • Finely chopped parsley

Instructions

  1. Sauté Aromatics and Cook Chicken: Melt the butter and heat olive oil in a pot over high heat. Add the finely chopped onion and minced garlic and cook for 1 minute until fragrant. Add the chicken thigh pieces and cook until they change color from pink to white, indicating they are partially cooked.
  2. Add Flour and Cook: Reduce the heat to medium. Sprinkle the flour over the chicken and onion mixture and stir continuously for about 1 minute to cook the flour and create a roux.
  3. Add Milk Gradually: Pour in half the milk slowly while stirring to combine with the roux without lumps. Once incorporated, add the remaining milk and stir to create a smooth sauce base.
  4. Add Broth, Rice, and Seasoning: Add the chicken broth, uncooked long grain rice, dried thyme, and a pinch of salt and pepper. Stir to combine all ingredients evenly.
  5. Simmer Covered: Bring the mixture to a simmer, then cover the pot with a lid. Reduce the heat to medium-low and cook for 12 minutes, allowing the rice to absorb the liquid and cook through.
  6. Add Broccoli and Continue Cooking: Remove the lid; there should still be some liquid on top. Quickly add the broccoli florets, pressing them down so they are partially submerged in the liquid. Cover again and cook for an additional 3 minutes until the broccoli is just tender.
  7. Prepare for Melting Cheese: Preheat your grill or broiler. Remove the lid from the pot and stir in half of the shredded cheese into the casserole. The mixture may appear a bit saucy but will thicken as it sits.
  8. Grill to Melt Cheese: Smooth the surface of the casserole and top with the remaining shredded cheese. Place the pot under the grill/broiler until the cheese melts and browns slightly. Alternatively, you can cover the pot and let the residual heat melt the cheese with the stove turned off.
  9. Serve: Serve the casserole immediately, garnished with finely chopped parsley if desired.

Notes

  • Note 1: Cutting chicken into bite-sized pieces ensures even and quick cooking.
  • Note 2: Using long grain white rice provides a fluffy texture and prevents clumping.
  • Note 3: Fresh broccoli adds a slight crunch and vibrant color; make sure not to overcook to retain texture.
  • Note 4: Cheese choice can be mozzarella for mild meltiness or cheddar for sharper flavor.
  • Note 5: Cooking chicken thoroughly before adding liquids ensures safety and better texture.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Casserole
  • Method: Stovetop
  • Cuisine: American

Find it online: https://saracooking.com/chicken-and-rice-casserole-recipe/