Chicken and Rice Casserole

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, finely chopped
  • 4 scallions, sliced
  • 2 cups broccoli florets
  • 2 cups shredded rotisserie chicken (skin removed)
  • 1 cup medium-grain white rice
  • 1 plum tomato, chopped
  • Kosher salt and freshly ground pepper
  • 2 cups low-sodium chicken broth
  • 1/4 cup sour cream
  • 1 cup diced dill havarti cheese (about 4 ounces)
  • 1/4 cup grated parmesan cheese (about 1 ounce)
Directions
  • Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.

  • Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.

  • Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

  • Per serving: Calories 626; Fat 32 g (Saturated 16 g); Cholesterol 186 mg; Sodium 1,299 mg; Carbohydrate 38 g; Fiber 3 g; Protein 45 g

  • Photograph by Christopher Testani


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    This recipe is featured in:

    Weeknight Dinners: Spring