- 2 tbsp olive oil
- 2 cloves garlic, finely chopped
- 4 scallions, sliced
- 2 c broccoli florets
- 2 c shredded rotisserie chicken
- 1 c long grain white rice
- 1 plum tomato, chopped
- 1 tsp Kosher salt
- 1 tsp freshly ground pepper
- 2 c chicken broth
- 1/4 c sour cream
- 4 oz diced dill Havarti cheese
- 1/4 c grated Parmesan cheese
Preheat the oven to 425 degrees F. Heat olive oil a large ovenproof skillet over medium heat. Add the 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 havarti and parmesan. 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 Havarti and Parmesan then broil until golden, about 2 minutes. Sprinkle with the reserved scallions.
