Chicken and Rice Casserole

Ingredients

• 2 cups broccoli florets 
• 2 cloves garlic finely chopped
• 4 ounces dill havarti cheese diced
• 4 servings kosher salt and pepper freshly ground
• 2 cups chicken broth low-sodium
• 1 ounce parmesan cheese grated
• 1  plum tomatoes chopped
• 2 cups rotisserie chicken cut shredded skinless ()
• 4  scallions sliced
• 0.3 cup cup heavy whipping cream sour
• 2 tablespoons butter unsalted
• 1 cup rice medium-grain white

Equipment

• bowl
• frying pan
• oven
• whisk
• aluminum foil
• broiler

Directions

1. Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat.
2. Add the garlic and about three-quarters of the scallions and cook, stirring occasionally, until soft, about 2 minutes.
3. Add the broccoli, chicken, rice, tomato, 1 teaspoon salt, and pepper to taste; stir to combine.
4. 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.
5. Turn on the broiler. Uncover the skillet and sprinkle with the remaining havarti and parmesan, then broil until golden, about 2 minutes.
6. Sprinkle with the reserved scallions.
7. Photograph by Christopher Testani