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Chicken and Rice Casserole Recipe

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This recipe for Chicken and Rice Casserole is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons butter
2 cloves garlic, finely chopped
4 scallions or green onions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken, skin removed
1 cup plum tomato, chopped
Kosher salt , about 1/2 teaspoon, and fresh ground pepper to taste
2 cups chicken broth
1/4 cup sour cream
1 cup diced or grated cheese, dill havarti or cheddar
1/4 cup grated parmesan cheese
Directions:
Directions:
Preheat oven to 425º. Melt butter in a large oven-proof dish over medium heat.
Add garlic and about three of the sliced scallions and saute until soft but not browned, about 2 minutes. Add broccoli, chicken, rice, tomato, salt and pepper to taste, and stir to combine. Combine chicken broth and sour cream in a saucepan on low heat, and bring to a simmer. Add sour cream mixture to the casserole dish. Stir in half of the cheeses. Cover casserole dish and place in the oven and back until the rice is tender and most of the liquid is absorbed, about 20 minutes. Uncover and sprinkle with the remaining cheese. Place under the broiler until golden, about 2 minutes. Sprinkle with the remaining scallions. Serve immediately.

 

 

 

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