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

Submitted by Lori Mama

"Inspired by a recipe found in the January issue of Foodnetwork"

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Ready In:: 50mins
Ingredients:: 13
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

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.