Chicken and rice casserole from Food Network Magazine, March 2013: The Cheese Issue (page 100)

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Notes about this recipe

  • Cheri on March 20, 2013

    I thought this was so so. Quick and easy, but not memorable. I agree with previous post, more broccoli, substitute brown rice. I did like the dill havarti, also agree that parm may just add calories.

  • PirateJeni on March 20, 2013

    This was actually very tasty. I used brown rice so I simmered the rice and chicken stock for 20 minutes while I assembled the rest of the ingredients. I whisked the sour cream into the rice mix and then added it to the skillet. I actually used a cast iron dutch oven. Changes, I would add more broccoli... maybe more tomato. The dill havarti is a must though.. it's really makes the dish. I don't know if the parmesan is necessary. I suspect I wouldnt' even notice it was missing.

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