Chicken Thigh and Rice Casserole

Name: Chicken Thigh and Rice Casserole
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Cuisine: American
Ingredients: 1 tbsp Olive Oil; 10½ oz White Rice; 1⅔ cups Chicken Broth; ½ cup Milk; 1 tsp Garlic Powder; ¾ tsp Salt; ½ tsp Black Pepper; 1¼ lb Chicken Thigh; 14 oz Broccoli; 4 oz Cheddar Cheese

By Eatpace

Chicken thighs, broccoli and rice bake together under a layer of cheddar. The rice cooks right in the casserole, so there’s no separate pot to watch.

Total: 52 min; 10 prep · 42 cook
Serves: 4; Scale it below
Calories: 662; kcal per serving
Protein: 46g; per serving

Plan this dinner Jump to recipe

Chicken, broccoli and rice casserole topped with melted cheddar.

52 min

Method

6 steps Oven 400°F 10 min prep · 42 min cook

Prep

Step 1. Heat the oven to 400°F (200°C). Coat a baking dish with Olive Oil.

Cook

Step 2. Stir White Rice, Chicken Broth, Milk, Garlic Powder, Salt and Black Pepper together in the dish. Spread evenly, then arrange Chicken Thigh over the rice.
Step 3. Cover tightly with foil and bake until most of the liquid is absorbed, about 25 minutes.
Step 4. Scatter Broccoli over the casserole and cover tightly again. Bake until the rice is tender, the broccoli is tender-crisp and the chicken is cooked through with no pink inside, about 12 minutes.
Step 5. Remove the foil and sprinkle Cheddar Cheese over the top. Bake uncovered until the cheese melts, about 5 minutes.

Finish & serve

Step 6. Serve the casserole hot, scooping chicken, broccoli and rice onto each plate.

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Tips

Good to know

Check the chicken with an instant-read thermometer; it should reach 165°F in the center.

Swap it

Use thawed, drained frozen broccoli in place of fresh.

Leftovers

Refrigerate leftovers promptly in shallow containers and reheat until steaming within 3 to 4 days.

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