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The combination of juicy chicken, fluffy rice, and fresh broccoli, all cooked in a creamy cheese sauce, makes this casserole an instant hit. Here are a few reasons why you should try this recipe:

One-pot meal: This recipe is made in just one pot, meaning fewer dishes to clean up.

Quick and easy: With just a few simple steps, this recipe comes together in under 30 minutes.

Nutritious and flavorful: This casserole is packed with protein and veggies, making it a healthy and satisfying meal.

Versatile: You can switch up the vegetables or cheese to your liking, making it a recipe that you can customize to your taste.


2 tbsp. (30g) unsalted butter

1 tbsp. olive oil

1 onion, finely chopped

2 garlic cloves, minced

500g (1 lb.) boneless, skinless chicken thighs, cut into bite-size pieces

2.5 tbsp. flour (or 1 ½ tbsp. corn flour/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

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 (or other cheese of choice)

Finely chopped parsley for garnish (optional)


Melt butter and heat oil in a large pot over high heat. Add the chopped onion and minced garlic, and cook for 1 minute until fragrant.

Add the chicken pieces and cook for a few minutes until they turn white and are no longer pink.

Turn down the heat to medium and add flour to the pot, stirring continuously for 1 minute.

Gradually pour in half of the milk while stirring continuously, then add the rest of the milk and stir well to combine.

Add the chicken broth, uncooked rice, dried thyme, and a pinch of salt and pepper. Stir everything together until well combined.

Bring the mixture to a simmer, then cover the pot and reduce the heat to medium-low. Let it cook for 12 minutes.

After 12 minutes, remove the lid and add the broccoli florets to the pot. Push them down so that they are partially submerged in the liquid, then cover the pot again and cook for an additional 3 minutes, or until the broccoli is tender.


Preheat the broiler/grill to high. Remove the lid and stir in half of the shredded cheese until it melts and becomes gooey. Don’t worry if it looks too saucy at this point, the excess liquid will be absorbed in a few minutes.

Smooth the surface of the casserole and sprinkle the remaining cheese on top.

Place the pot under the broiler/grill until the cheese is melted and bubbly. Alternatively, you can simply cover the pot with the lid and allow the cheese to melt with the residual heat from the turned-off stove.

Once the cheese is melted, remove the pot from the heat and serve the casserole hot, garnished with chopped parsley if desired.

Enjoy your delicious One Pot Broccoli, Chicken and Rice Casserole!


You can use chicken breast instead of chicken thighs if you prefer. Just make sure not to overcook it.

Make sure to use long-grain white rice for this recipe, as it will yield the best results.

If you don’t have broccoli, you can substitute it with another vegetable like cauliflower or green beans.

For a healthier version, you can use low-fat cheese or reduce the amount of cheese used.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

In conclusion, this one-pot broccoli, chicken, and rice casserole is a delicious and convenient meal that is perfect for busy weeknights. It’s easy to make, requiring only a few simple steps and minimal prep time. The combination of tender chicken, fluffy rice, and nutritious broccoli, all cooked in a creamy and cheesy sauce, is sure to please the whole family. With its balanced flavors and comforting texture, this casserole is a guaranteed crowd-pleaser. So, next time you’re looking for a quick and satisfying dinner, give this recipe a try and enjoy a wholesome and tasty meal in no time!


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