Skillet Chicken/Broccoli//Rice Cassarole

Name: Skillet Chicken/Broccoli//Rice Cassarole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2-4 serving(s)
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

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Recipe by Lori Mama

Inspired by a recipe found in the January issue of Foodnetwork

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READY IN: 50mins

SERVES: 2-4

UNITS: US

INGREDIENTS

Nutrition

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

Pre heat oven to 425 degrees.
In a 12" oven going non stick skillet, heat the oil/butter over medium high heat.
Add the green onions and saute about 3 minutes.
Add rice, broccoli, chicken, tomatoes, dill.
Stir.
In bowl combine the stock with the sour cream.
Combine with ingredients in skillet.
Crumble cheese over top and combine.
Bring to a simmer.
Season with salt and pepper.
Cover the skillet with lid or foil.
Bake for 25-30 minutes or until liquid has been absorbed.
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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