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:
covered percent of daily need
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How to Make Broccoli, Rice, Cheese, and Chicken Casserole
