Chicken with rice in the oven

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 626, total fat 32 G., saturated fats 16 G., proteins 45 G., carbohydrates 38 G., fiber 3 G., cholesterol 186 mg, sodium 1299 mg, sugar 0 G.

This delicious, filling, and simple chicken casserole is loaded with vegetables and cheese in addition to its basic ingredients. Using shredded rotisserie chicken, the casserole delivers a richer, more savory flavor. Rice is tossed with chicken, onions, broccoli, and tomatoes, all baked in a light sour cream sauce under a melting layer of two types of cheese: Parmesan, Havarti, and dill. Since this dish is cooked first on the stovetop and then baked, you'll need an oven-safe skillet. Sprinkle the finished casserole with fresh green onions and enjoy a delicious homemade dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. chopped grilled chicken (remove the skin)
2 cups broccoli florets
1 cup medium-grain white rice
2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 green onions, chopped
1 plum tomato, chopped
2 cups lightly salted chicken broth
1/4 cup sour cream
1 cup dill havarti cheese, diced (about 110 g)
1/4 cup grated Parmesan (about 30 g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: grilled chicken, broccoli cabbage, rice, plum tomatoes, Havarti cheese, Parmesan cheese, sour cream

Cooking the dish according to the recipe:

Preheat oven to 220°C.
In a large ovenproof skillet, melt the butter over medium heat. Add the garlic and about three-quarters of the green onion and cook, stirring occasionally, until softened, about 2 minutes. Add the broccoli, chicken, rice, tomato, and 1 teaspoon of salt and pepper to taste; stir to coat evenly.

Combine the chicken broth and sour cream in a bowl, pour into the skillet, and bring to a simmer. Stir in half the Havarti cheese and half the Parmesan cheese. Cover tightly with a lid or foil, transfer to the oven, and bake until the rice is tender and most of the liquid has been absorbed, about 20 minutes.
Turn the oven to broil. Remove the foil and sprinkle the rice with the remaining Havarti and Parmesan cheese, then broil until golden brown, about 2 minutes. Sprinkle with the remaining green onions.

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