This One Pot Chicken Broccoli Rice Casserole is everything you want in a cozy weeknight dinner — creamy, cheesy, and cooked entirely in one pot. It’s made completely from scratch with fresh ingredients, no canned soups, and it tastes just like risotto but without all the stirring or fuss. Packed with tender chicken, wholesome broccoli, and perfectly cooked rice, it’s a family favorite you’ll keep coming back to.
If you love quick, hearty, and homemade meals that feel special without spending hours in the kitchen, this recipe will be your new go-to. It’s ready in just 30 minutes and tastes like something you’d order in a restaurant.
Why You’ll Love This Recipe
This dish combines everything that makes comfort food great — flavor, texture, and simplicity. Each spoonful delivers creamy rice, juicy chicken, and cheesy goodness in perfect harmony. And since it all cooks in a single pot, cleanup is a breeze.
Unlike many casseroles that rely on condensed soups, this recipe uses simple pantry ingredients to build flavor from scratch. Butter, garlic, onion, and broth come together to create a rich, velvety sauce that coats every grain of rice beautifully. You won’t miss the canned soup one bit!
Homemade Always Wins
A quick online search will show you countless versions of this recipe made with “cream of mushroom” or “cream of chicken” soup. But here’s the truth: once you’ve tasted this homemade version, there’s no going back.
The sauce is creamy without being heavy, and the flavors are real — not processed. Making it from scratch only takes a few extra minutes, but the payoff in taste and texture is absolutely worth it. This is the kind of dish that tastes homemade because it truly is.
How to Make One Pot Chicken Broccoli Rice Casserole
The beauty of this recipe lies in its simplicity. You start by sautéing onion and garlic in a mix of butter and olive oil, letting them turn golden and fragrant. Then, add the chicken — just long enough for it to lose its pink color.
Next, sprinkle in the flour to create a quick roux. This step is key for getting that creamy texture without using any cream. Gradually add the milk and chicken broth, stirring to combine everything into a smooth base. Then comes the rice — the real star of the show.
As the rice cooks, it absorbs the flavorful broth and thickens the sauce naturally. After about 12 minutes, toss in the broccoli and let it steam gently in the pot. A few minutes later, you’ll have tender broccoli, perfectly cooked rice, and juicy chicken — all in one creamy, dreamy dish.
Finally, stir in the cheese and top with an extra sprinkle before broiling for a golden, melted finish. It’s irresistible!
What This Dish Tastes Like
Imagine a comforting risotto, but lighter and easier. That’s exactly what this One Pot Chicken Broccoli Rice Casserole tastes like. Each grain of rice stays separate yet creamy, the chicken is tender, and the broccoli adds a pop of freshness and color.
It’s not gluey or mushy — the rice is perfectly al dente, enveloped in a silky sauce that clings just right. And thanks to the homemade base, you’ll taste layers of flavor from the butter, herbs, and broth in every bite.
If you’re craving something satisfying that doesn’t feel heavy, this is your dish. It’s wholesome comfort in a bowl.
Is It a Casserole or a Rice Bake?
Technically, it’s made entirely on the stovetop, but it has all the qualities of a casserole — hearty, creamy, cheesy, and family-friendly. Some might even call it a “rice bake,” even though it never sees the inside of an oven (unless you broil the cheese on top for that perfect golden crust!).
Whatever you call it, one thing’s for sure: it’s a one-pot wonder that makes everyone happy at the dinner table.
Tips for Success
- Use chicken thighs instead of breasts — they’re juicier and more flavorful.
- Don’t overcook the rice. You want it tender, not mushy.
- Add the broccoli near the end so it stays bright and crisp-tender.
- Broil the cheese topping for that extra layer of irresistible gooeyness.
- Customize it! Try adding mushrooms, carrots, or a pinch of smoked paprika for extra depth.
Why This Recipe Works
This casserole hits all the right notes — balanced flavors, creamy texture, and minimal cleanup. The rice cooks right in the sauce, absorbing all that delicious flavor from the broth, garlic, and herbs. You don’t need cream or canned soup to make it taste rich and satisfying.
And since everything happens in one pot, you save time both cooking and cleaning. It’s the perfect meal for busy nights when you want something warm, filling, and homemade without the hassle.
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The Ultimate Comfort Dinner: One Pot Chicken Broccoli Rice Casserole
- Total Time: 30min
Description
A creamy, cheesy, made-from-scratch One Pot Chicken Broccoli Rice Casserole that tastes just like risotto — but easier! Made without canned soup, it’s a wholesome, quick dinner that comes together in under 30 minutes. Perfectly cooked rice, juicy chicken, and fresh broccoli in one pot for the ultimate comfort meal.
Ingredients
2 tbsp (30 g) unsalted butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
500 g (1 lb) boneless, skinless chicken thighs, cut into bite-size pieces (see Note 1)
2 ½ tbsp all-purpose flour (or 1 ½ tbsp cornstarch for gluten-free)
2 cups (500 ml) milk (any kind, low-fat works great)
2 cups (500 ml) chicken broth
1 ¼ cups (225 g) uncooked long-grain white rice (see Note 2)
1 tsp dried thyme (or Italian seasoning)
Salt and black pepper, to taste
1 large head of broccoli, cut into small florets (about 400–500 g / 14 oz–1 lb, see Note 3)
2 cups (200 g) shredded mozzarella or cheddar cheese (see Note 4)
Chopped parsley, for garnish (optional)
Instructions
-
Sauté aromatics:
In a large deep skillet or pot, melt the butter with olive oil over medium-high heat. Add onion and garlic and cook for 1 minute until fragrant and slightly golden. -
Cook the chicken:
Add the chicken pieces and cook until they turn white on the outside (they’ll finish cooking later). -
Create the base:
Lower the heat to medium. Sprinkle in the flour and stir well for 1 minute to coat the chicken and absorb the oil. -
Add liquids:
Gradually whisk in half of the milk until smooth, then add the remaining milk and chicken broth. Stir constantly until the sauce starts to thicken slightly. -
Add rice and seasoning:
Stir in the rice, thyme, salt, and pepper. Bring to a gentle simmer, then cover the pot. Reduce heat to medium-low and cook for about 12 minutes. -
Add broccoli:
Remove the lid — there should still be some liquid on top. Add the broccoli, pressing it gently into the rice so it’s partly submerged. Cover again and cook for 3 more minutes until the rice is tender and the broccoli is crisp-tender. -
Add cheese:
Stir in half of the shredded cheese until creamy. Smooth the top, sprinkle the remaining cheese, and broil for 2–3 minutes until melted and golden. (Alternatively, cover with the lid and let it melt with the residual heat.) -
Serve:
Garnish with chopped parsley and serve hot straight from the pot.
Notes
- Chicken:
Chicken thighs work best for juiciness and flavor. You can substitute chicken breast or even ground chicken or turkey. - Rice:
Long-grain or medium-grain white rice gives the best texture — fluffy but creamy. Jasmine or basmati rice also work but will add extra aroma. Avoid risotto or paella rice, as they absorb liquid differently. - Broccoli:
Frozen broccoli can be used. Thaw completely and drain excess moisture before adding. - Cheese:
Any good melting cheese like mozzarella, cheddar, Monterey Jack, or Colby works perfectly. - Make-Ahead Tip:
Cook until the cheese is stirred in, let cool, then refrigerate. Before serving, top with more cheese and reheat covered in the microwave or oven. - Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to loosen the sauce.
- Prep Time: 10 min
- Cook Time: 20 min
- Cuisine: American
