Description

This Emergency Chicken Rice Casserole is a comforting and hearty one-dish meal perfect for busy weeknights. Combining tender chicken pieces, broccoli, and creamy, cheesy rice baked to perfection, it’s an easy recipe that requires minimal prep and delivers maximum flavor. With pantry staples like chicken broth, garlic, and shredded cheese, this casserole is both satisfying and versatile, ideal for feeding a family of 5-6.

Ingredients

Scale

Chicken and Seasoning

500g (1 lb) chicken thighs or tenders (tenderloin), cut into 1.5cm (2/3″) pieces
1/2 tsp dried thyme
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp vegetable or chicken stock powder (granulated bouillon)
1 tbsp olive oil

Rice and Liquid Base

2 1/2 cups (625 ml) chicken broth/stock, low sodium
2 1/2 cups (625 ml) milk, any fat percentage
1 1/2 cups long grain white rice, uncooked
1/4 cup (35g) plain/all-purpose flour
1 tsp vegetable or chicken stock powder (granulated bouillon)
2 cloves garlic, minced

Vegetables and Cheese

2 large broccoli heads, cut into florets
2 cups (200g) shredded cheese (cheddar or preferred melting cheese)
2 tbsp (30g) unsalted butter
2 green onions, finely sliced (optional garnish)

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Instructions

Preheat the Oven: Set the oven to 190°C (375°F) or 180°C (350°F) if using a fan/convection oven to prepare for baking the casserole.
Mix Chicken Ingredients: Combine the chicken pieces with dried thyme, garlic powder, pepper, stock powder, and olive oil, ensuring the chicken is well-coated in the seasoning.
Heat Liquids: Warm the chicken broth and milk together until hot, either on the stovetop or in the microwave, to help dissolve flour and blend flavors smoothly.
Prepare Baking Dish: Spread the uncooked rice evenly in a 23 x 33 cm (9 x 13 inch) ceramic or glass baking dish to serve as the casserole base.
Add Dry Ingredients: Sprinkle the rice with flour, stock powder, and minced garlic evenly to infuse flavor and aid thickening during baking.
Mix in Hot Broth: Pour in the hot chicken broth and stir carefully until the flour is mostly dissolved, allowing some small lumps to remain.
Add Milk and Distribute: Pour the warmed milk over the rice and gently swirl the dish so the rice is spread evenly throughout the liquid.
Layer Vegetables and Chicken: Evenly distribute the broccoli florets on top of the rice mixture, then arrange the seasoned chicken pieces over the broccoli, and dot with butter pieces anywhere over the surface.
Bake Uncovered: Place the casserole in the preheated oven and bake for 40 minutes uncovered, allowing the chicken to cook and some browning to develop on the surface.
Check Rice Doneness: After baking, check the rice to ensure it is just cooked; it should be tender but with a slight bite.
Incorporate Half the Cheese: Add half of the shredded cheese into the casserole and stir well, making sure to scrape the rice from the dish edges to achieve a creamy, loose texture.
Top with Remaining Cheese and Melt: Sprinkle the remaining cheese evenly on top and return the casserole to the oven for 5 minutes or until the cheese melts completely.
Add Garnish and Serve: Remove from the oven, sprinkle with finely sliced green onions if using, and serve the casserole hot for a hearty meal.

Notes

Note 1: Cutting chicken into uniform 1.5cm pieces ensures even cooking.
Note 2: Using granulated bouillon stock powder adds a rich flavor; low sodium options help control salt content.
Note 3: Long grain white rice cooks evenly and doesn’t clump, making it ideal for casseroles.
Note 4: Using large broccoli heads gives a good vegetable-to-rice ratio and adds crunch.
Note 5: Heating the broth and milk before combining helps the flour dissolve and prevents lumps.
Note 6: Using a ceramic or glass baking dish promotes even baking and browning.
Note 7: Stirring after initial baking ensures rice is creamy and fully cooked without overcooking.