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Chicken and Broccoli Casserole

in The Too Busy to Diet Blog on December 13, 2013

It’s a new Friday, and we have a new recipe from Lucy. This Chicken and Broccoli Casserole is simple to make and doesn’t require much more than chopping veggies and mixing ingredients together. If you want to save yourself some time, grab a rotisserie chicken from the grocery store.

This recipe serves 4, but you can double it with another skillet if you need to serve more people (or want leftovers to freeze)!

Recipe adapted from Food Network Magazine

Ingredients

• 2 tablespoons butter, unsalted
• 2 cloves garlic, finely chopped
• 4 scallions, sliced
• 2 cups broccoli florets
• 2 cups shredded chicken (can prepare chicken breasts in the oven and shred or use rotisserie chicken)
• 1 cup brown rice
• 1 plum tomato, chopped
• Salt and pepper to taste
• 2 cups low-sodium chicken broth
• ¼ cup sour cream
• 1 cup diced dill Havarti cheese
• ¼ cup grated parmesan cheese

If roasting chicken breast yourself (mom Justine does this), rub defrosted breast with a little olive oil and sprinkle on salt and pepper (if desired) and cook in the oven at 350 degrees for 30-45 minutes depending on the size. When done, remove from oven, allow it to cool, and shred the breast with your hands. Alternatively, you can use store-bought rotisserie chicken and shred yourself.

To make the casserole, preheat oven to 450 degrees. In a large ovenproof skillet, melt the butter over medium heat. Add garlic and about three-fourths of the scallion and cook until soft. Stir in broccoli, chicken, rice, tomato, and salt and pepper to taste (if desired).

Whisk chicken broth and sour cream together in a bowl, mix into skillet, and bring heat down to a simmer. Add half of the Havarti and parmesan cheese and stir. Cover skillet with lid or with aluminum foil, put in oven, and bake until rice is tender and the majority of the liquid is absorbed (should take about 20 minutes).

Uncover skillet, sprinkle on remaining cheese, and broil until golden brown (about 2 minutes). Remove from oven and sprinkle dish with the rest of the scallions. Let cool and enjoy!