Chicken and Rice Casserole

Chicken and Rice Casserole

This recipe uses leftover chicken that you can have from roasting a chicken, a rotisserie chicken, or even grilled chicken (really any type of chicken will do and we sometimes cook chicken to use just for this recipe). It is a simple one pot recipe that is full of flavor that includes vegetables so no need to make anything extra!

  • Cooking Method

    Prep Time: 5 mins

    Cook Time: 20-25 mins

    Cooking Method: Stove and Oven

    Cooking Temp: Med-High and 400℉

     

  • Ingredients

    • 3 cups leftover roast chicken or rotisserie chicken whatever you have on hand 
       
    • 2 TBS butter 
       
    • 2 TBS olive oil 
       
    • 1 head of broccoli cut into florets 
       
    • 1/2 head of cauliflower, chopped
       
    • 3 cloves garlic, chopped 
       
    • 2 medium tomatoes, chopped 
       
    • 1 cup jasmine rice 
       
    • 2 cups chicken broth 
       
    • 1/4 cup sour cream 
       
    • 1/2 cup parmesano reggiano, freshly grated 
  • Directions

    1. Preheat oven to 400℉
       
    2. In an ovenproof skillet over medium-high heat sauté the broccoli, cauliflower, and garlic for a couple minutes. Make sure not to overcook the veggies since they will still cook in the oven.
       
    3. Then add the 3 cups of chicken and mix until everything together. Next add the chopped tomatoes, 1 cup of rice, and 1/4 cup of parmesan and stir just to mix.
       
    4. In a separate cup combine the chicken broth and sour cream then mix together and pour in the skillet. Bring to a slight bubble which usually takes a minute.
       
    5. Cover with a lid and place in the oven for 15-20 minutes until the rice is cooked. 
       
    6. When it comes out of the oven top with the remaining 1/4 cup of parmesan then serve. 
       
    7. Enjoy this easy and great one pot weeknight meal! 

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