Real Recipes From Real Home Cooks ®

chicken and rice casserole

Photo by: Food Network
review
Private Recipe by
Annacia *
Moose Jaw, SK

This is a yummy casserole that hubby and I both enjoy a lot. It's quick and easy too and that's always a plus.

yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For chicken and rice casserole

  • 2 Tbsp
    butter or margarine
  • 2
    cloves garlic, finely chopped
  • 4
    scallions, sliced
  • 2 c
    broccoli florets
  • 2 c
    shredded rotisserie chicken (skin removed)
  • 1 c
    medium-grain white rice
  • 1
    plum tomato, chopped
  • kosher salt and freshly ground pepper
  • 2 c
    low-sodium chicken broth
  • 1/4 c
    sour cream
  • 1 c
    diced dill havarti cheese (about 4 ounces)
  • 1/4 c
    grated parmesan cheese (about 1 ounce)

How To Make chicken and rice casserole

  • 1
    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.
  • 2
    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.
  • 3
    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.
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