Chicken and Rice Casserole
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 626
- Total Fat
- 32 grams
- Saturated Fat
- 16 grams
- Cholesterol
- 186 milligrams
- Sodium
- 1299 milligrams
- Carbohydrates
- 38 grams
- Dietary Fiber
- 3 grams
- Protein
- 45 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.