Monthly Recipes

Creamy Chicken & Rice

November 2019
Category: Main Course  Gluten Free  

Serves 4

200g white rice
2 cups chicken broth (brought to a boil)
2 cloves garlic, minced
1 small lemon, zest and juice
1.75 lbs chicken, cubed
2 TB sour cream or cream cheese
1-2 TB grated parmesan
2 cups broccoli, chopped
3/4 cup frozen peas
Salt and pepper to taste.

Preheat oven to 375

Place rice in a casserole dish and pour boiling broth over. Add sour cream, lemon juice and zest, garlic and season with salt and pepper. Cover with foil and bake for approximately 10-15 minutes. Remove from oven and stir. Add raw chicken, layering it evenly over rice and season well with salt and pepper. Cover back up and return to the oven for a further 10 minutes. Remove from oven and turn over the chicken pieces to ensure they are cooked on both sides. Top with parmesan, chopped broccoli and frozen peas, cover and bake for another 5-8 minutes or until chicken is fully cooked and broccoli is tender. Stir well, taste for seasoning and serve!

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