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
  • 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)
  1. 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)
  2. Turn stove DOWN to medium. Add flour and stir for 1 minute.
  3. Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.
  4. Add broth, rice, thyme and a just pinch of salt and pepper.
  5. Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.
  6. 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.
  7. 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).
  8. Serve immediately, garnished with parsley if desired.