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2 tablespoons (30grams) unsalted butter
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
500grams (1 pound) chicken thigh, cut into bite-size pieces
2.5 tablespoons flour (or 1 ½ tablespoons cornflour/cornstarch)
2 c. (500 ml) milk (I use low fat)
2 c. (500 ml) chicken broth
1 1/4 c. (225grams) long-grain white rice, uncooked
1 teaspoon dried thyme (or other herbs of choice)
Salt and pepper
1 large head of broccoli, broken/cut into small florets (400 – 500grams/14 oz – 1 pound)
2 c. (200grams) shredded mozzarella or cheddar (or other cheese of choice)
Finely chopped parsley, optional garnish
How to make One Pot Broccoli, Chicken and Rice Casserole
Step 1: In a pot, melt the butter and heat the oil over high heat. Once hot, add the onion and garlic and cook for about a minute. Add the chicken and continue to cook until white.
Step 2: Adjust the heat to medium before adding the flour. Then, stir for about a minute. Add half of the milk, stirring constantly. Once the milk has been completely incorporated into the flour, add the remaining milk, and stir. Now, add the broth along with the rice, thyme, and a just pinch of salt and pepper. Bring the mixture to a simmer. Cover, then adjust the heat to low and cook for about 12 minutes.
Step 3: Uncover, then immediately add the broccoli, pushing the pieces down so they are partly submerged into the mixture. Put the lid on again and cook for about 3 minutes until the broccoli is just cooked.
Step 4: Prepare the grill/broiler.
Step 5: Remove the cover and stir in half of the cheese. Smooth the surface, then top with the rest of the cheese. Place in the preheated grill/broiler until the cheese has melted. Alternately, you can simply cover the pan and let the cheese melt.
Step 6: Before serving, garnish with parsley if desired. Enjoy immediately!