Description
This Emergency Chicken Rice Casserole is a comforting one-dish meal combining tender chicken thighs, long-grain rice, fresh broccoli, and melty cheese baked to golden perfection. Perfect for a quick and hearty family dinner, this casserole balances wholesome ingredients with easy preparation and a rich, creamy texture enhanced by garlic and herbs.
Ingredients
Scale
Chicken Marinade
- 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
Liquid Base
- 2 ½ cups low-sodium chicken broth/stock
- 2 ½ cups milk (any type)
Casserole Base
- 1 ½ cups uncooked long-grain white rice
- ¼ cup all-purpose flour
- 1 teaspoon vegetable or chicken stock powder
- 2 cloves garlic, minced
Add-ins and Toppings
- 2 tablespoons unsalted butter
- 2 large broccoli heads, cut into florets
- 2 cups shredded cheese (cheddar or your preference)
- 2 green onions, finely sliced, for garnish
Instructions
- Prep Chicken: In a mixing bowl, combine the cut chicken pieces with dried thyme, garlic powder, black pepper, ½ teaspoon stock powder, and olive oil. Toss until the chicken is well coated and set aside to marinate briefly.
- Preheat Oven: Set your oven to 375°F (190°C) or 350°F (180°C) if using a fan/convection oven to prepare for baking.
- Heat Liquids: In a saucepan, gently heat the chicken broth and milk together until hot but not boiling, to help the rice cook evenly in the casserole.
- Assemble Casserole: In a 9×13 inch baking dish, evenly spread the uncooked rice. Sprinkle the flour, 1 teaspoon stock powder, and minced garlic over the rice. Pour in the hot broth and stir gently, then add the hot milk. Arrange the broccoli florets and marinated chicken over the top, then dot with pieces of unsalted butter.
- Bake: Place the dish uncovered in the preheated oven and bake for about 40 minutes. After this time, check the rice for doneness—it should be tender but not mushy.
- Add Cheese: Remove the casserole from the oven and stir in half of the shredded cheese to incorporate it into the mix. Then evenly sprinkle the remaining cheese on top.
- Finish Baking: Return the casserole to the oven and bake until the cheese has melted and is bubbly, about 5 to 10 minutes.
- Serve: Once baked, garnish with finely sliced green onions for a fresh, mild onion flavor and serve hot.
Notes
- You can substitute chicken thighs with chicken breast, but thighs provide more moisture and flavor.
- Feel free to use any milk type such as whole milk, skim, or plant-based milk for different dietary preferences.
- For a vegetarian version, replace chicken with firm tofu or mushrooms and use vegetable stock instead of chicken broth.
- Make sure the rice is fully cooked before adding cheese to ensure the casserole is creamy and smooth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
