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Name: Chicken and Rice Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Other
Ingredients: 2 tblspn Unsalted butter; 2 cloves garlic finely chopped; 4 ea scallions sliced; 2 cps Broccoli Florets; 2 cups Chicken shredded (store rotisserie!); 1 cup White rice; 1 ea Plum tomatoes chopped; 1 ea Kosher Salt & pepper to taste; 2 cups chicken broth low sodium; 1/4 cup Sour cream; 4 oz Dill Havarti Cheese diced; 1/4 cup Parmesan grated

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INGREDIENTS

2 tblspn Unsalted butter
2 cloves garlic ; finely chopped
4 ea scallions ; sliced
2 cps Broccoli Florets
2 cups Chicken ; shredded (store rotisserie!)
1 cup White rice
1 ea Plum tomatoes ; chopped
1 ea Kosher Salt & pepper ; to taste
2 cups chicken broth ; low sodium
1/4 cup Sour cream
4 oz Dill Havarti Cheese ; diced
1/4 cup Parmesan ; grated

Servings

INSTRUCTIONS

Preheat the oven to 425.

Melt the butter in a large oven proof skillet over medium heat.

Add the garlic and about 3/4 of the scallions and cook, stirring occasionally, until soft, about 2 mnutes.

Add the broccoli, chicken, rice, tomato, 1 tspn salt & pepper to taste.

Stir to combine.

Whisk the chicken broth and sour cream ina bowl.

Pour into the skillet and bring to a simmer.

Stir in half each of the havarti & parmesan.

Cover tighly with a lid or tin foil.

Transfer to the oven and bake until the rice is tender and most fo the liquid is absorbed, abotu 20 minutes.

Turn on the broiler.

Uncover the skillet and sprinkle with the remaining havarti & parmesan.

Broil untl golden, about 2 minutes.

Sprinkle with the reserved scallions.

NOTES

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Chicken and Rice Casserole

2 tblspn Unsalted butter
2 cloves garlic finely chopped
4 ea scallions sliced
2 cps Broccoli Florets
2 cups Chicken shredded (store rotisserie!)
1 cup White rice
1 ea Plum tomatoes chopped
1 ea Kosher Salt & pepper to taste
2 cups chicken broth low sodium
1/4 cup Sour cream
4 oz Dill Havarti Cheese diced
1/4 cup Parmesan grated

Preheat the oven to 425.

Melt the butter in a large oven proof skillet over medium heat.

Add the garlic and about 3/4 of the scallions and cook, stirring occasionally, until soft, about 2 mnutes.

Add the broccoli, chicken, rice, tomato, 1 tspn salt & pepper to taste.

Stir to combine.

Whisk the chicken broth and sour cream ina  bowl.

Pour into the skillet and bring to a simmer.

Stir in half each of the havarti & parmesan.

Cover tighly with a lid or tin foil.

Transfer to the oven and bake until the rice is tender and most fo the liquid is absorbed, abotu 20 minutes.

Turn on the broiler.

Uncover the skillet and sprinkle with the remaining havarti & parmesan.

Broil untl golden, about 2 minutes.

Sprinkle with the reserved scallions.

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Nutrition

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Serving Size: 1 Serving (359g)
Recipe Makes: 4 Servings

Calories: 582
Calories from Fat: 216 (37%)

Amt Per Serving		% DV

	Total Fat 24g	32 %
	Saturated Fat 12.6g	63 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 1.7g
Cholesterol 217.4mg		67 %
Sodium 521.6mg		18 %
Potassium 675.9mg		18 %
Total Carbohydrate 54.5g		16 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 50.1g
Protein 37g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 582

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