Chicken and Rice Casserole

Chicken and Rice Casserole might be a good recipe to expand your main course recipe box. This gluten free recipe serves 4 and costs $1.95 per serving. One serving contains 518 calories, 33g of protein, and 24g of fat. Head to the store and pick up scallions, plum tomato, sour cream, and a few other things to make it today. 22 people have made this recipe and would make it again. It is brought to you by Foodnetwork. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is pretty good. Similar recipes are Chicken-Rice Casserole, Chicken and Rice Casserole, and Chicken Rice Casserole.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 cups broccoli florets

2 cloves garlic, finely chopped

1 cup diced dill havarti cheese (about 4 ounces)

Kosher salt and freshly ground pepper

2 cups low-sodium chicken broth

1/4 cup grated parmesan cheese (about 1 ounce)

1 plum tomato, chopped

2 cups shredded rotisserie chicken (skinless)

4 scallions, sliced

1/4 cup sour cream

2 tablespoons unsalted butter

1 cup medium-grain white rice

Equipment:

frying pan

oven

aluminum foil

whisk

bowl

broiler

Cooking instruction summary:

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. Photograph by Christopher Testani

 

Step by step:


1. Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat.

2. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes.

3. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.

4. 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.

5. 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.

6. Photograph by Christopher Testani


Nutrition Information:

Quickview
414k Calories
17g Protein
19g Total Fat
44g Carbs
17% Health Score
Limit These
Calories
414k
21%

Fat
19g
30%

  Saturated Fat
11g
73%

Carbohydrates
44g
15%

  Sugar
2g
2%

Cholesterol
52mg
17%

Sodium
589mg
26%

Get Enough Of These
Protein
17g
34%

Vitamin K
73µg
70%

Vitamin C
45mg
55%

Phosphorus
346mg
35%

Manganese
0.68mg
34%

Calcium
325mg
33%

Vitamin A
1077IU
22%

Selenium
12µg
18%

Vitamin B2
0.27mg
16%

Folate
61µg
15%

Zinc
2mg
15%

Vitamin B3
2mg
14%

Vitamin B6
0.25mg
12%

Potassium
421mg
12%

Copper
0.24mg
12%

Vitamin B12
0.65µg
11%

Magnesium
39mg
10%

Vitamin B5
0.95mg
9%

Fiber
2g
9%

Iron
1mg
7%

Vitamin B1
0.1mg
7%

Vitamin E
0.99mg
7%

Vitamin D
0.27µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Chicken and Rice Casserole – Lynn’s Recipes

 

How to Make Broccoli, Rice, Cheese, and Chicken Casserole

 

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