Emergency Chicken Rice Casserole
Total Time
55 minutes
Prep Time
10 minutes
Cook Time
45 minutes
Rating
4.87 out of 5 stars
(50)
Ingredients
5 servings
- 500g (1 lb) chicken thighs or tenders (tenderloin) (, cut into 1.5cm / 2/3" pieces (Note 1)
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1/2 tsp vegetable or chicken stock powder (granulated bouillon) (Note 2)
- 1 tbsp olive oil
- 2 1/2 cups (625 ml) chicken broth/stock (, low sodium)
- 2 1/2 cups (625 ml) milk (, any fat %)
- 1 1/2 cups long grain white rice (, uncooked (Note 3)
- 1/4 cup (35g) flour (, plain / all purpose)
- 1 tsp vegetable or chicken stock powder (granulated bouillon) (Note 2)
- 2 cloves garlic (, minced)
- 2 tbsp (30g) unsalted butter
- 2 broccoli heads (large!), cut into florets (Note 4)
- 2 cups (200g) shredded cheese
- 2 green onions (, finely sliced)
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Preparation
Step 1
Preheat oven to 190°C/375°F (180°C/350°F fan/convection).
Step 2
Mix Chicken Ingredients.
Step 3
Heat chicken broth and milk until hot using any method (stove, microwave). Can combine together in saucepan. (Note 5)
Step 4
Spread rice in 23 x 33cm / 9 x 13" ceramic or glass baking dish. (Note 6)
Step 5
Sprinkle with flour, stock powder and garlic.
Step 6
Add the hot chicken broth, stir until flour dissolved (some small lumps ok).
Step 7
Add milk, swish rice to spread out evenly.
Step 8
Spread broccoli on top, then chicken, then plonk butter on (anywhere).
Step 9
Bake uncovered for 40 minutes. (Might get some browned skin on surface, that's ok)
Step 10
CHECK rice before stirring - should be JUST cooked (Note 7).
Step 11
Add half the cheese, stir through, being sure to get rice in the corners and edges of pan. Should be creamy and quite loose (see video).
Step 12
Top with cheese, return to oven for 5 minutes until just melted.
Step 13
Sprinkle with green onion, if using, then serve!
Step 14
Save recipe for the next time?
