Ingredients
\n2 tablespoons unsalted butter
\n2 cloves garlic, finely chopped
\n4 scallions, sliced
\n2 cups broccoli florets
\n2 cups shredded rotisserie chicken (skin removed)
\n1 cup medium-grain white rice
\n1 plum tomato, chopped
\nKosher salt and freshly ground pepper
\n2 cups low-sodium chicken broth
\n1\/4 cup sour cream
\n1 cup diced dill havarti cheese (about 4 ounces)
\n1\/4 cup grated parmesan cheese (about 1 ounce)<\/p>\n
Directions
\nPreheat 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. <\/p>\n
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. <\/p>\n
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. <\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n