Cheesy Squash Chicken and Rice Bake
Prep
Time15minutes mins
Cook
Time40minutes mins
Total
Time55minutes mins
Ingredients
- 2 tablespoons extra virgin olive oil
- 6 yellow/summer squashes chopped
- kosher salt and black pepper
- 1-2 yellow onions, chopped
- 1 pound boneless chicken breasts, cut
into cubes
- 3 tablespoons salted butter
- 4 cloves garlic, minced or grated
- 3 cups basmati or jasmine rice
- 1 cup dry orzo pasta (use acini
di pepe if needed)
- 2 tablespoons fresh thyme leaves
- 6 cups low sodium chicken broth
- 1/4 teaspoon cayenne pepper more or
less to taste
- 3/4 cup shredded Havarti cheese (or
break off pieces of sliced cheese)
- 1 ½ cups shredded sharp cheddar cheese
- 1 tablespoon chopped fresh chives (optional)
Instructions
1.
1.
Preheat the oven to 425 degrees F.
2.
Heat 1 tablespoon olive oil in a large oven safe pot or dutch oven over medium
heat. When the oil shimmers, add the onion and cook until tender. Add squash
and season with salt and pepper. Cook until the zucchini is golden, 5-8
minutes. Push vegetables to side of skillet and make room in center for
chicken.
3.
Stir in the chicken and season with salt and pepper. Cook until the chicken is
seared, 2-3 minutes. Add the butter, garlic, rice, orzo, and thyme, and cook
until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over
high heat. Add the zucchini back to the skillet. Add the cayenne and a large
pinch each of salt and pepper. Bring to a boil, cover, and reduce heat to low.
Cook, covered for 15-20 minutes, until the rice is mostly cooked.
4.
Once the rice is cooked, stir in 1/2 cup of the Havarti and 1/2 cup of the
cheddar. Scatter the remaining cheeses overtop the casserole. Sprinkle on the
chives.
5.
Transfer to the oven and bake 10-15 minutes, until the cheese is melted. Switch
the oven to broil and broil 1-2 minutes, until the cheese on top is becoming
crispy. Serve warm.
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