Chicken Rice Broccoli Bake
Chicken Rice Broccoli Bake is a quick and easy weeknight recipe. It's also a great solution for our ongoing dilemma of leftover roasted chicken. It's a super easy casserole that provides all the comforting cheesy goodness for a chilly evening meal.
Ingredients
- 2 tablespoons unsalted butter
- 4 cloves garlic finely chopped
- ½ onion diced
- 4 scallions sliced
- 2 cups broccoli florets
- 2 cups shredded rotisserie chicken skin removed
- 1 cup medium-grain white rice or use leftover rice and skip chicken broth
- 1 15oz can diced tomatoes
- ¼ tsp red pepper flake optional
- Kosher salt and freshly ground pepper
- 2 cups low-sodium chicken broth omit if using cooked rice
- 1/4 cup sour cream
- 1/2 cup shredded cheddar cheese about 4 ounces
- 1/2 cup shredded pepper jack cheese about 4 ounce
Instructions
- Preheat the oven to 425 degrees F. Melt the butter in a large ovenproof skillet over medium heat. Add the onions and 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.
- 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 cheddar and pepper jack cheese. 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.
- Turn on the broiler. Uncover the skillet and sprinkle with the remaining cheese, then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.