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Home Collections Winter Warmers

One Pot Chicken Broccoli Rice Casserole

By:Nagi
Published:12 Jan '19Updated:1 Aug '20
277 Comments
Recipe v Video v Dozer v

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.

Close up of spoon scooping up Chicken Broccoli Rice Casserole from the pot

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!

Chicken Broccoli Rice Casserole in a black bowl, ready to be eaten

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.

How to make One Pot Chicken Broccoli Rice Casserole

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.

Close up of Chicken Broccoli Rice Casserole in a pot, fresh off the stove

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

Overhead photo of Chicken Broccoli Rice Casserole, fresh off the stove

Chicken Broccoli Rice Casserole
Watch how to make it

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Close up of spoon scooping up One Pot Chicken Broccoli Rice Casserole

One Pot Broccoli, Chicken and Rice Casserole

Author: Nagi
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Mains
4.88 from 99 votes
Servings5
Tap or hover to scale
Print
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Recipe VIDEO above. Made from scratch, this tastes like a risotto but is so much more straight forward to make! A complete meal in one pot.

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:

1. CHICKEN: Thigh is better than breast because it's fattier so they don't dry out. This recipe would also work great with ground meat!
2. RICE: Long grain and medium grain rice are ideal in this because they are less "sticky" than short grain rice so it makes this come out like a creamy risotto. But it will work with short grain rice too. This will also work fine with basmati and jasmine rice, though you will get the added fragrance from these rices. I have not tried this with brown rice but it should work but it will take around 40 minutes to cook on low heat, then add the broccoli right at the end. You may need to top up with a bit of extra water.
Do not use risotto or paella rice - the liquid ratios in this recipe are not suited to these. I also have not tried this with quinoa, cauliflower rice or any non-rice alternatives!
3. Frozen Broccoli is fine to use in this recipe, but thaw first and ensure all excess liquid is drained.
4. Cheese: Any melting cheese is fine for this recipe.
5. Cooking chicken: It’s great if you can get some colour on it but don’t cook it all the way through and don’t let the base of the pot go too brown (discolours the sauce).
6. LEFTOVERS/MAKE AHEAD: This reheats much better than most rice casseroles because it's nice and saucy, just keep it in the fridge 🙂 For make ahead, stop at the point after you stir the cheese in, cover and let it cool. Then sprinkle with cheese on top, refrigerate, then microwave to reheat / melt the cheese. I think this is the freshest way to make ahead. 
7. Nutrition per serving (about 2 cups), assuming 5 servings and that this is made using low fat milk. CALORIE REDUCTION: Leave out all the cheese, stir through 1/2 cup parmesan instead then top with breadcrumbs, spray with oil. This will reduce the calories by about 100 calories per serving. 

Nutrition Information:

Serving: 524gCalories: 576cal (29%)Carbohydrates: 47g (16%)Protein: 32g (64%)Fat: 28g (43%)Saturated Fat: 11g (69%)Cholesterol: 120mg (40%)Sodium: 392mg (17%)Potassium: 785mg (22%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 1205IU (24%)Vitamin C: 92.1mg (112%)Calcium: 362mg (36%)Iron: 2.1mg (12%)
Keywords: Chicken and Rice Casserole
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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

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277 Comments

  1. Stephanie Sarkany says

    August 14, 2023 at 1:12 pm

    Help Nagi please!
    I have made this twice and both times although is delicious I find I have to add extra liquid otherwise the rice isn’t cooked, what am I doing wrong 😫
    Steph

    Reply
  2. Wendy Eastgate says

    July 2, 2023 at 6:22 pm

    5 stars
    Substituted the chicken with Aldi’’s seafood marinara mix. This was absolutely delicious, I added mushroom and celery too, always finding ways to add more veggies!

    Reply
  3. Haz says

    June 12, 2023 at 9:17 pm

    5 stars
    Once again another easy and fabulous dish. I stupidly did it in a cast iron frypan so was a bit messy, but looked fabulous with the grilled cheese on the top. Loved the broccoli and the chicken came out tender. Going into my fav’s. Thank you Nagi.

    Reply
  4. Kezza McD says

    April 22, 2023 at 7:40 pm

    5 stars
    Very easy to make. A delicious and comforting dish.
    Thanks Nagi xx

    Reply
  5. Bianca Marr says

    April 21, 2023 at 6:19 pm

    Tasted awesome! But do you have any tips on the rice sticking to the bottom of the pot? Thanks x

    Reply
    • Peta says

      July 17, 2023 at 5:32 pm

      I had the same problem with the rice sticking…

      Reply
  6. Rachael says

    April 5, 2023 at 5:54 pm

    2 stars
    Rice was okay but the broccoli felt like an afterthought and was horrible. Maybe peas would be nicer but overall the flavour wasn’t enough for us to make this again.

    Reply
  7. Jaye says

    November 14, 2022 at 4:00 pm

    5 stars
    This was great, thank you. I used frozen broccoli, vegan butter, milk, and cheese as well as gluten free flour, all to meet the dietary needs in my house. Even those without dietary restrictions enjoyed it. I look forward to trying more of your recipes.

    Reply
  8. Jane C says

    October 3, 2022 at 10:49 am

    5 stars
    Hello Nagi! I made this recipe and it did not disappoint!! My husband had three servings! Chicken was tender, broccoli cooked but not sad and limp, and the rice was perfect!! I used long grain white rice and the texture was as promised-fluffy and not clumpy at all. It really was similar to risotto. I used Monterey Jack cheese, followed your instructions, and it was WONDERFUL. I bet it’ll be even better tmrw or the next night- if that’s possible. Thank you for all your hard work to create these great recipes👍🏼

    Reply
  9. Robyn says

    September 19, 2022 at 7:54 pm

    5 stars
    Delicious one pot meal

    Reply
  10. Pamela S. says

    September 12, 2022 at 1:31 pm

    5 stars
    This really was very tasty. My 3 year old grand son did the little happy shimmy dance after every bite. The broccoli took a little longer and I added a little more chicken stock, but no other changes. This will definitely go into the rotation.

    Reply
  11. Sarah says

    July 29, 2022 at 8:30 am

    This was really tasty and great bowl food for the couch. The hubby loved it, and it was super easy. Thanks Nagi 🙂

    Reply
  12. Kayla says

    June 27, 2022 at 6:31 pm

    5 stars
    Really easy and super yummy, as always with Nagi’s recipes 😊

    Reply
  13. India Hairston says

    June 9, 2022 at 10:59 pm

    Can I use broccoli for this one? That’s what I have left at the moment

    Reply
    • India Hairston says

      June 9, 2022 at 11:01 pm

      I meant to say frozen broccoli

      Reply
  14. Michelle says

    April 3, 2022 at 4:17 pm

    Oh so good! I added shredded rotisserie chicken towards the end instead of raw at the beginning.

    Reply
    • Nagi says

      April 4, 2022 at 8:18 pm

      Woo hoo I am glad you liked it Michelle!! N x

      Reply
  15. Serena Purslow says

    February 21, 2022 at 3:19 am

    5 stars
    Brilliant we all loved it easy to make will make again.

    Reply
  16. Nishie says

    February 11, 2022 at 12:34 pm

    5 stars
    This was so so good! Easy weeknight recipe and toddler approved! Nice to switch up the rice and chicken casserole. I tenderized and the chicken and seasoned it with s&p, Italian, garlic powder and a sprinkle of cayenne. I used 3 no chicken breasts and cut them up into very small bite sized pieces. Using a stainless steel pot I ended up simmering the rice for 15min on simmer for fear it would burn or stick it came out perfect! Just check it. The broccoli took more like 4-5 minutes I ended up stirring it in. I only had jalapeño mozzarella on hand and oh my it was so good! Gave it a little kick! Thank you for this, will be making again!!

    Reply
  17. Martha says

    February 10, 2022 at 9:39 am

    4 stars
    simple meals for picky eaters. Aside from the thyme (because they are that picky 🙂 I followed the recipe to the T and my 3yr old and 6 yr old both ate without turning up their nose. I would recommend cutting the chicken a bit smaller. This meal was made specific for the kids and they loved it enough to ask for more. gave it a 4 star as i believe it is missing something but will need to make it again to see what that is. Overall not bad at all

    Reply
  18. Nicole says

    January 2, 2022 at 8:19 pm

    Can I double this in the same pot? Or should I use a second pot?

    Reply
    • Nagi says

      January 4, 2022 at 2:49 pm

      Hi Nicole – a second pot is always safer in one pot recipes as they depend on liquid evaporation rates. N x

      Reply
  19. Carmen says

    October 19, 2021 at 5:04 pm

    5 stars
    Super tasty & flavourful.

    Reply
    • Nagi says

      October 20, 2021 at 9:29 am

      Thank you! N x

      Reply
  20. Erin Williams says

    October 12, 2021 at 12:21 pm

    5 stars
    So good! I used the chicken breast I had and didn’t have as much broccoli as I thought so subbed part zucchini and it was so easy! Also seasoned with lots more pepper and garlic powder and cayenne! So creamy and flavorful, new favorite and just discovered you and are loving all your recipes! Thank you!!!

    Reply
    • Nagi says

      October 13, 2021 at 1:10 pm

      Thanks! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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