One-Pot Broccoli, Chicken & Rice Casserole

Posted: October 23

Time: 30 minutes

Yield: 5 servings

One-Pot Broccoli, Chicken & Rice Casserole makes a scrumptious and speedy dinner with an equally speedy clean-up! The rice is cooked tender, the chicken is juicy and savory, and the sauce is cheesy and creamy; it’s basically comfort food taken to the next level. One-Pot Broccoli, Chicken & Rice Casserole has plenty of bright green garden-fresh broccoli and a melty cheese topping that you’ll be dreaming about after you finish eating it. This is a perfect weeknight meal in one dish!

Ingredients

• 2 tablespoons unsalted butter • 1 tablespoon olive oil • 1 onion, finely chopped • 2 cloves garlic, minced • 1 pound chicken thigh, cut into bite-sized pieces • 2 1/2 tablespoons flour • 2 cups milk • 2 cups chicken broth • 1 1/4 cups white long-grain rice, uncooked • 1 teaspoon dried thyme • salt, to taste • pepper, to taste • 1 large head broccoli, cut into small florets • 2 cups mozzarella or cheddar, shredded • parsley, optional, finely chopped, for garnish

Directions

Step 1

Melt the butter and heat the oil together in an oven-safe pot over medium-high heat.

Step 2

Add the onion and garlic and cook for 1 minute.

Step 3

Add the chicken and cook until the pink is gone, about 5 minutes. The chicken should be at least 160 degrees F internally, as it will rise to a safe eating temperature of 165 degrees over the rest of the cooking process.

Step 4

Reduce the heat to medium.

Step 5

Add the flour and stir for 1 minute.

Step 6

While stirring the chicken and the onion-garlic mixture, add half the milk, mix until fully incorporated.

Step 7

Add the rest of the milk, mixing until fully incorporated.

Step 8

Add the broth, rice, thyme, salt, and pepper.

Step 9

Stir the mixture for a few minutes.