Davita Chicken And Rice Casserole Food

CHICKEN AND RICE CASSEROLE

Chicken and Rice Casserole image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
2 cloves garlic, finely chopped
4 scallions, sliced
2 cups broccoli florets
2 cups shredded rotisserie chicken (skin removed)
1 cup medium-grain white rice
1 plum tomato, chopped
Kosher salt and freshly ground pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced dill havarti cheese (about 4 ounces)
1/4 cup grated parmesan cheese (about 1 ounce)

Steps:

Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
Whisk the chicken broth and sour cream in a bowl, pour into the skillet and bring to a simmer. Stir in half each of the havarti and parmesan. Cover tightly with a lid or aluminum foil, transfer to the oven and bake until the rice is tender and most of the liquid is absorbed, about 20 minutes.
Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.

CHICKEN RICE CASSEROLE

Chicken Rice Casserole image

A great use for leftover chicken or turkey. Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.

Provided by Marie

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons butter, divided
3 tablespoons flour
1 teaspoon dried thyme
1 cup chicken broth
1 cup milk
2 cups diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cups cooked rice
3/4 cup frozen peas, thawed
1 tablespoon dry breadcrumbs
1 tablespoon grated parmesan cheese

Steps:

Melt 3 tablespoons of butter in a saucepan over medium heat, whisk in flour and thyme and cook for 1 minute.
Gradually stir in broth and milk, stirring until thick and smooth.
Stir in chicken and add salt and pepper; set aside.
Grease a 1 1/2 quart shallow baking dish.
Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
Bake at 400° until hot and bubbly, about 20 to 25 minutes.

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