How to make chicken and rice casserole

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Rotisserie chicken is a dinnertime hero! Whether you cook one on the backyard grill or pick one up at the supermarket on the way home from work, there are a million tasty ways to repurpose that chicken and turn it into a delicious dinner. The recipe below quickly turns a rotisserie chicken into a satisfying meal.
Combining that rotisserie chicken, broccoli florets, tomatoes, basmati rice, and cheese make for a satisfying one-pot meal. This hearty chicken and rice casserole is sure to be a hit at your dinner table.
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Chicken and Rice Casserole
4
15 minutes
25 minutes
40 minutes
2 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
2 cups broccoli florets
2 cups shredded rotisserie chicken, skin removed
1 cup Basmati rice
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups low-sodium chicken broth
1/4 cup sour cream
1 cup diced pepperjack cheese, about 4 ounces
1/4 cup grated parmesan cheese, about 1 ounce
Chopped parsley, for garnish
Preheat the oven to 425 degrees F.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the onions and cook until lightly browned, about 10 minutes.
Add the garlic and cook until fragrant, about 2 minutes.
Add the broccoli, chicken, rice, salt, and pepper and stir to combine.
In a small bowl, combine the chicken broth and sour cream. Whisk until the mixture is smooth and there are no lumps.
Add the broth mixture to the skillet and stir to combine.
Bring the mixture to a simmer and add half of the pepperjack and parmesan cheeses. Cover tightly with a lid, or aluminum foil, and transfer the skillet to the oven.
Bake until the rice is tender and the liquid has been absorbed, about 20 minutes.
Remove the lid or foil and top with the remaining cheese. Place the skillet under the broiler and cook until the cheese is melted and golden brown.
Top with the chopped parsley.
Resources Food.com
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