Chicken and Rice Casserole

Chicken and Rice Casserole

Ingredients:

  • Boiled or baked chicken 150 g
  • Unsalted butter 50 g
  • 2 cloves of garlic
  • Scallions 30 g
  • Broccoli florets 100 g
  • Medium-grain white rice 200 g
  • Plum tomatoes 150 g
  • Chicken broth 400 ml
  • Sour cream 2 tablespoons
  • Dill Havarti cheese 150 g
  • Parmesan 80 g

Cooking Instructions:

  1. Prepare 150 g of boiled or baked chicken in advance. Add 50 g of unsalted butter into oven-proof deep pan. Add 2 cloves of chopped garlic, 30 g of sliced scallions. Cook for 2 minutes.
  2. Then, add 100 g of broccoli florets, 150 g of boiled or baked chicken, 200 g of medium-grain white rice, 150 g of chopped plum tomatoes. Season with salt and pepper. Give that a really good mix.
  3. Then, add 400 ml of chicken broth with sour cream. Bring the mixture to a simmer.
  4. Next, add 100 g diced dill Havarti cheese and 50 g of grated parmesan. Cover the pan with oven-proof lid.
  5. Place the pan into the oven for 20 minutes at 220 degrees C.
  6. In 20 minutes add more 50 g of diced dill Havarti cheese and 30 g of grated parmesan.
  7. Next, broil for 5 minutes without a lid.

User Rating: 5 / 5

Star ActiveStar ActiveStar ActiveStar ActiveStar Active
 
TOP