Skillet Chicken/Broccoli//Rice Cassarole

Inspired by a recipe found in the January issue of Foodnetwork

• Ready In: 50 mins
• Serves: 2-4

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.