Emergency Chicken Rice Casserole
Bake chicken, broccoli and uncooked rice together in a creamy, cheesy sauce for an easy scratch-made casserole.
By Cookin' Kitchen
- Total: 55 minutes
- Servings: 5 servings
Recipe
Emergency Chicken Rice Casserole
Bake chicken, broccoli and uncooked rice together in a creamy, cheesy sauce for an easy scratch-made casserole.
Cookin' · https://cookin.club/recipes/emergency-chicken-rice-casserole
- Prep
- 10 minutes
- Cook
- 45 minutes
- Total
- 55 minutes
- Servings
- 5
Ingredients
For 5 servings
Chicken
Rice
Garnish
Equipment
- Oven
- 23 x 33 cm / 9 x 13-inch ceramic or glass baking dish
- Saucepan
Instructions
Casserole
Step 1: Preheat the oven to 190°C / 375°F, or 180°C / 350°F for fan or convection.
Step 2: Mix the chicken with the dried thyme, garlic powder, pepper, stock powder and olive oil.
Step 3: Heat the chicken broth and milk until hot using the stove or microwave. They can be combined and heated together in a saucepan.
Tip: Heating the liquids helps the rice cook evenly.
Step 4: Spread the uncooked rice in a 23 x 33 cm / 9 x 13-inch ceramic or glass baking dish.
Step 5: Sprinkle the flour, stock powder and minced garlic over the rice.
Step 6: Add the hot chicken broth and stir until the flour dissolves; a few small lumps are fine.
Step 7: Add the milk and gently swish the rice to spread it evenly.
Step 8: Spread the broccoli over the rice, add the chicken, then dot the butter over the top.
Step 9: Bake uncovered for 40 minutes. Some browning on the surface is fine.
Step 10: Check that the rice is just cooked before stirring. If it is not cooked, cover the dish with foil and return it to the oven until done.
Tip: Check the rice before stirring so it stays submerged in the liquid while cooking.
Step 11: Add half the cheese and stir it through, making sure to reach the rice in the corners and along the edges of the dish. The mixture should be creamy and quite loose.
Step 12: Top with the remaining cheese and return the dish to the oven for 5 minutes, until the cheese has just melted.
Step 13: Sprinkle with the green onion, if using, and serve.
Notes
Ingredient and pan notes
Boneless chicken thighs or tenders make especially juicy chicken; chicken breast also works, but may be less juicy. Use long-grain white rice for best results. Medium- or short-grain white rice, standard white rice, jasmine rice or basmati rice can also work; jasmine and basmati may need 10 minutes or longer during the first bake. Brown rice, wild rice, risotto rice, paella rice and quinoa are not suitable for this version.
Use chicken or vegetable stock powder, or crumble bouillon cubes. If the cubes do not crumble easily, dissolve them in some of the hot liquid. Frozen broccoli can be used after thawing and draining off excess liquid. The recipe notes that 2 large broccoli heads are about 4–5 heaped cups or 400 g.
A ceramic or glass baking dish gives good heat control; heavy-duty cast iron or a similar pan can also be used. Thin, flimsy metal pans may heat less evenly. For half a batch, use a smaller pan, such as an 8-inch / 20 cm dish. The recipe notes that scaling up by about 25% should fit the same pan; for a larger increase, use a separate pan.
Nutrition per serving
- Calories
- 617 kcal
- Fat
- 21 g
- Saturated fat
- 10 g
- Carbohydrates
- 64 g
- Sugar
- 8 g
- Fiber
- 3 g
- Protein
- 42 g
- Sodium
- 1,301 mg
- Cholesterol
- 112 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Uncooked rice, seasoned chicken and broccoli bake together in a creamy sauce, then get stirred with cheese for a comforting one-pan meal. No canned soup is needed.
The casserole is creamy rather than stodgy, with a cheesy top and broccoli that remains tender.
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