Skillet Chicken/Broccoli//Rice Cassarole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Ingredients:
1 tablespoon oil |
1 tablespoon butter |
2 chicken breasts, skinless, boneless, cut into 1/2-inch pieces |
5 green onions, coarsely chopped |
3 cups broccoli, separated into small florets |
2 tomatoes, peeled, seeded and diced into 1/2 ' pieces |
1 cup rice |
2 cups chicken stock |
1/4 cup sour cream |
6 ounces portion boursin cheese, garlic and herb flavor |
2 tablespoons chopped dill |
1/2 cup grated parmesan cheese, not the canned type please |
salt and pepper, to taste |
Directions:
1. Pre heat oven to 425 degrees.
2. In a 12 oven going non stick skillet, heat the oil/butter over medium high heat.
3. Add the green onions and saute about 3 minutes.
4. Add rice, broccoli, chicken, tomatoes, dill.
5. Stir.
6. In bowl combine the stock with the sour cream.
7. Combine with ingredients in skillet.
8. Crumble cheese over top and combine.
9. Bring to a simmer.
10. Season with salt and pepper.
11. Cover the skillet with lid or foil.
12. Bake for 25-30 minutes or until liquid has been absorbed.
13. Remove (careful, handle is hot) and distribute the Parmesan cheese over the top and return skillet to oven to melt the cheese.
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