One Pot Broccoli, Chicken and Rice Casserole
Tonight's dinner - sorted! Tastes like risotto but totally fuss free to make! Loaded with broccoli and did I mention ONE POT??!
Servings:
5
yield(s)
Prep Time:
10
mins
Cook Time:
20
mins
Total Time:
30
mins
Ingredients
-
2
tbsp
unsalted butter
-
1
tbsp
olive oil
-
1
onion
(finely chopped)
-
2
garlic cloves
(minced)
-
500
g
chicken thigh
(cut into bite size pieces)
-
2.5
tbsp
flour
-
2
cup
(500 ml) milk
-
2
cup
chicken broth
-
1 1/4
cup
(225g) long grain white rice
-
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)
-
2
(200g) shredded mozzarella or cheddar
-
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.