Description
This Emergency Chicken Rice Casserole is a comforting, easy-to-make one-dish meal ideal for busy weeknights. Tender chicken thighs are seasoned and baked with long-grain rice, broccoli, and a creamy broth mixture, then topped with melted cheese and fresh green onions for added flavor. Ready in just under an hour, this casserole offers a delicious, hearty dinner everyone will enjoy.
Ingredients
Scale
Chicken and Seasoning
- 500g (1 lb) boneless, skinless chicken thighs or tenders, cut into 1.5cm (2/3″) pieces
- ½ teaspoon dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon vegetable or chicken stock powder
- 1 tablespoon olive oil
Broth Mixture
- 2 ½ cups low-sodium chicken broth/stock
- 2 ½ cups milk (any type)
- ¼ cup all-purpose flour
- 1 teaspoon vegetable or chicken stock powder
- 2 cloves garlic, minced
Vegetables and Toppings
- 2 tablespoons unsalted butter
- 2 large broccoli heads, cut into florets
- 2 cups shredded cheese (cheddar or choice of preference)
- 2 green onions, finely sliced
Instructions
- Prep Chicken: In a medium bowl, combine the chicken pieces with dried thyme, garlic powder, black pepper, ½ teaspoon stock powder, and olive oil. Mix thoroughly to ensure the chicken is well coated with the seasonings.
- Preheat Oven: Set your oven to 375°F (190°C) or 350°F (180°C) if using a fan/convection oven to ensure even cooking throughout the casserole.
- Heat Liquids: Pour the chicken broth and milk into a saucepan and heat gently until hot but not boiling. This step helps the rice cook evenly once in the oven.
- Assemble Casserole: In a 9×13 inch baking dish, evenly spread the uncooked long-grain rice, then sprinkle the flour, 1 teaspoon stock powder, and minced garlic over the rice. Pour the hot broth over the mixture, stir to combine lightly, then add the hot milk on top. Arrange broccoli florets and the seasoned chicken evenly on the top, then dot with pieces of unsalted butter.
- Bake Uncovered: Place the casserole in the preheated oven and bake uncovered for 40 minutes. After this time, check the rice for doneness—it should be tender and most liquid absorbed.
- Add Cheese: Remove the casserole from the oven and gently stir in half of the shredded cheese into the casserole to melt slightly. Sprinkle the remaining cheese evenly over the top.
- Final Bake: Return the casserole to the oven and bake until the cheese on top has melted thoroughly, about 5–10 minutes.
- Serve: Garnish the hot casserole with finely sliced green onions for a fresh, flavorful finish. Serve warm and enjoy!
Notes
- Use low-sodium broth to control salt content in this recipe.
- Feel free to substitute the chicken with turkey or tofu for a different variation.
- Leftovers store well and can be refrigerated for up to 3 days.
- For a creamier texture, you can add a splash of heavy cream or use whole milk.
- If you prefer a crispier top, broil the cheese topping for 2–3 minutes at the end of baking.
