Heartier than a steak dinner! More economical than a fast-food meal! Tastier than Taco Tuesday! Yes, it’s the Super Skillet! In a golden cape of cheese, this heroic mixture of chicken and rice, with plenty of softened vegetables, will make you feel ready to leap tall buildings in a single bound! It’s filling and flavorful and out of this world! It’s the Super Skillet!
Ingredients
- 1 (6-ounce) package long-grain and wild rice mix
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 onion, diced
- 2 cups cremini mushrooms, quartered
- 1 stalk celery, diced
- 1/2 teaspoon dried thyme
- 1 tablespoon all-purpose flour
- 1/4 cup dry white wine
- 1 1/4 cups chicken stock
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 cups broccoli florets
- 1/2 cup sour cream
- 2 cups rotisserie chicken, shredded
- 1 1/2 cups cheddar cheese, shredded, divided
- 2 tablespoons fresh parsley leaves, chopped, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Cook the rice according to the package directions.
Step 3 –In a large, ovenproof skillet over medium-high heat, melt the butter.
Step 4 –Add the garlic, the onion, the mushrooms, and the celery and cook, while stirring occasionally, until tender, about 3-4 minutes.
Step 5 –Add the thyme and cook, while stirring, until fragrant, about 1 minute.
Step 6 –Add the flour to the vegetable mixture, while whisking, and cook until the raw flour smell dissipates, about 1 minute.
Step 7 –Gradually add the wine and the chicken stock to the vegetable mixture and cook, whisking constantly, until slightly thickened, about 2-3 minutes.
Step 8 –Season the vegetable mixture with the salt and the pepper.
Step 9 –Add the broccoli, the sour cream, the chicken, 3/4 cup of the cheese, and the rice to the skillet and stir to combine.
Step 10 –Sprinkle the remaining cheese over top of the mixture.
Step 11 –Bake the skillet until the mixture is bubbly and heated through, about 20-22 minutes.
Step 12 –Serve garnished with the parsley.
