Chicken and Rice Casserole

Ingredients:

• Boiled or baked chicken 150 g
• Unsalted butter 50 g
• 2 cloves of garlic
• Scallions 30 g
• Broccoli florets 100 g
• Medium-grain white rice 200 g
• Plum tomatoes 150 g
• Chicken broth 400 ml
• Sour cream 2 tablespoons
• Dill Havarti cheese 150 g
• Parmesan 80 g

Cooking Instructions:

1. Prepare 150 g of boiled or baked chicken in advance. Add 50 g of unsalted butter into oven-proof deep pan. Add 2 cloves of chopped garlic, 30 g of sliced scallions. Cook for 2 minutes.
2. Then, add 100 g of broccoli florets, 150 g of boiled or baked chicken, 200 g of medium-grain white rice, 150 g of chopped plum tomatoes. Season with salt and pepper. Give that a really good mix.
3. Then, add 400 ml of chicken broth with sour cream. Bring the mixture to a simmer.
4. Next, add 100 g diced dill Havarti cheese and 50 g of grated parmesan. Cover the pan with oven-proof lid.
5. Place the pan into the oven for 20 minutes at 220 degrees C.
6. In 20 minutes add more 50 g of diced dill Havarti cheese and 30 g of grated parmesan.
7. Next, broil for 5 minutes without a lid.

See: Other Chicken Recipes by Gordon Ramsay

See: Other Breakfast Recipes by Gordon Ramsay