Chicken Broccoli Rice Casserole is one of my husband’s favorite casseroles. He loves rice, chicken, and broccoli, so it’s no wonder that this is one of his favorites. Chicken cubes, broccoli florets, and rice all combined in a wonderful and slightly cheesy sauce will bring happiness to his face, followed by a huge smile.
No onion no garlic Chicken Broccoli Rice Casserole is a delicious weeknight dinner recipe, or a meal prep recipe. I usually make it as a meal prep recipe which we enjoy for 2 days. Chicken Broccoli Rice Casserole is a light meal which will not overstress your digestion, and it is no onion no garlic recipe. It is also an incredibly delicious acid reflux recipe. I hope that you will enjoy Chicken Broccoli Rice Casserole as much as my husband does!
Table of contents
Ingredients that you need for Easy Chicken Broccoli Rice Casserole
- Broccoli florets – they can be fresh or frozen. If you are using frozen ones, thaw them before you add them to the recipe
- Boneless skinless chicken breast
- Long grain rice – any long grain rice will work amazingly in this recipe. I usually make it with parboiled rice. Important – do not use risotto rice because it will not cook well and the meal will be bad.
- Cheddar cheese – instead of cheddar cheese, you can use any other semi-hard cheese
- All-purpose flour
- Dried thyme
- Dried basil
- Dried oregano
- Parsley flakes
- Milk – I use low fat milk
- Water
- Salt
- Pepper
- Cooking oil
Equipment that you need
- Oven safe pot or Dutch oven
- Cutting board
- Chefs knife
- Wooden spoon
- Cheese grater
- Measuring cups and spoons
- Kitchen mittens
How to make No Onion No Garlic Chicken Broccoli Rice Casserole?
My Chicken Broccoli Rice Casserole is a one pot meal and a very easy meal. It is made without soup, and it is a healthy low-calorie meal that you can enjoy guilt free.
Start by cutting boneless and skinless chicken breast into bite-sized cubes. Then, wash the broccoli and cut the florets into smaller pieces. Lastly, grate the cheese finely. I find that finely grated cheese melts better in meals and it will not crumble itself and spoil the texture of the meal.
Next, take an oven-safe pot or Dutch oven. If you don’t have one, you can use any other pot. Just skip the final step of baking it in the oven, or transfer the cooked meal to a baking dish instead. Add the oil to the pot and heat it over medium heat. Once hot, add the chicken cubes and saute, gently stirring occasionally, until they are no longer pink on the outside. In this step, you do not want to cook chicken completely because it will continue cooking in the sauce.
Sprinkle the all-purpose flour over the chicken cubes and stir gently until combined. You do not have to wait to become slightly golden, just make sure it is combined with the chicken and lump-free. Then, add salt, pepper, dried thyme, dried basil, dried oregano, and parsley flakes. Stir it to combine, and slowly first add milk, stirring as you go, and after add water.
Immediately after you add water, add rice. Stir a few times, then cover with a lid. Let it simmer for about 15 minutes.
Remove the lid and add broccoli florets. Gently press them down with a spoon so they are partially submerged in the liquid. Be careful not to break the florets. Cover and cook for another 4 minutes.
Remove from the heat and stir in half of the grated cheese. Sprinkle the remaining cheese on top. If you are using a non oven safe pot, and skipping the oven-baking step, stir in the whole amount of the cheese and serve it warm.
Preheat the grill/broiler, and grill/broil until the cheese is melted and golden brown. Be careful not to burn it because it will be quickly done.
How to store One Pot Chicken Broccoli Rice Casserole?
Refrigerator
Chicken Broccoli Rice Casserole you can store it in an air-tight container for up to 4 days
Freezer
No onion Chicken Broccoli Rice Casserole you can freeze for up to a month.
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Chicken Broccoli Rice Casserole
Ingredients
- 1/2 lb broccoli florets 225g
- 1 lb boneless and skinless chicken breast 450g
- 1 cup long grain rice 180g
- 3.5 oz cheddar cheese 100g
- 2½ tablespoons all-purpose flour
- ½ teaspoons dried thyme
- ¾ teaspoons dried basil
- ¾ teaspoons dried oregano
- ¾ teaspoons parsley flakes
- 2 ½ cups milk 600 ml
- 2 cups water 480ml
- salt & pepper to taste
- cooking oil - enough to cover the bottom of your pot
Instructions
- Cut boneless and skinless chicken breast into bite-sized cubes. Wash the broccoli and cut the florets into smaller pieces. Finely grate the cheese.
- Add the oil to an oven safe pot/skillet or Dutch oven and heat it over medium heat. Once warm, add the chicken cubes and saute, gently stirring occasionally, until they are no longer pink on the outside.
- Sprinkle the all-purpose flour over the chicken cubes and stir gently until combined. Add salt, dried thyme, dried basil, dried oregano, parsley flakes, and pepper. Sit it to combine. Slowly add milk, stirring as you go, then add water and stir to combine.
- Add rice, and stir a few times, then cover with a lid. Let it simmer for 15 minutes.
- Remove the lid and add broccoli florets. Gently press them down with a spoon so they are partially submerged in the liquid. Cover and cook for another 4 minutes.
- Remove from the heat and stir in half of the grated cheese. Sprinkle the remaining cheese on top.
- Preheat the grill/broiler, and grill/broil until the cheese is melted and golden brown.
Notes
- Instead of cheddar cheese you can use any other semi hard cheese
- Use oven safe pot or Dutch oven. In case you do not have it, just stir in the finely grated cheese at the end and serve it.
Need more recipe ideas?
Check out these recipes:
- No Onion Greek Chicken Wrap
- Turkey Smash Burger
- No Onion Pork Tenderloin In Mushroom Sauce
- Low Fat Vegetable Casserole
- Healthy Chicken Salad Bowl
If you need more recipes, check out my meal plan! There you will find 20 unpublished no onion no garlic recipes! Get exclusive recipes without onion & garlic and cheer up your dinner time with delicious meals!
