| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
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)
Instructions
- 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.
Nutrition Facts
| 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 |
| 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 |
Reviews
I love this recipe, have made it many times! I do add more salt and pepper than it calls for and I cook my cup of rice with 1 cup of water until it is absorbed before I add the rice to the pan and put it in the oven. This way, it does cook in 20 minutes.
Not bad, but certainly took much longer to cook than 20 minutes! I also found it a little bland, but I can see how kids might like this. Cheese is very nice in it and it is certainly better than a soup can chicken casserole.
I am not much of a casserole lover so I might be biased!
Great with a side of biscuits! Perfect for weeknight dinner for a big family!
So yummy!
Family of six loved it. The second time I made it I added shallots with the garlic, doubled the tomatoes and only used 1/2 the havarti that was called for and it was even better.
Love this! Mine took longer than 20 for the rice to cook. The flavor is delish!! So easy.
Husband loved it, I liked it. We’re dill lovers but maybe dill and chicken isn’t quite my thing. Will make again with pepper Jack cheese.
i am baffled by all the 5 star reviews. I prepared the recipe without any personal tweaks. it was bland and dry. I won’t be making it again.
This was a very easy recipe. I cooked chicken breasts because I don’t like rotisserie chicken. It definitely needs more seasoning. I doubled the garlic. The dill havarti made it.
This turned out amazing! Couldn’t use the havarti dill because of Celiac’s but cheddar turned out amazing! It’s a hit here!