Heat the oven to 425° f.
Prepare the turkey or chicken by shredding either into small bite-sized pieces.
Prepare all the vegetables - chop the garlic, peel and dice the carrots, cut the broccoli into florets, slice the scallions and seed and dice the tomato.
On a small cutting board, dice the Havarti cheese into small cubes
In a large ovenproof skillet (12" works great) melt the butter over medium heat, then add the garlic, carrots, and half ¾ of the scallion. Stir until soft, about 2 minutes.
Add the rice, shredded cooked turkey or chicken, broccoli florets, tomato, salt, and pepper. Stir well to combine all the ingredients
In a small bowl or measuring cup whisk the chicken stock and sour cream together then pour this mixture into the skillet and stir well and bring this mixture to a simmer over medium heat.
Once the mixture is simmering add half of the Havarti cheese and half of the parmesan cheese, stir to combine.
Cover the skillet with an ovenproof lid or aluminum foil and place in the oven and bake for 20 minutes or until the rice is tender and all of the liquid has been absorbed
Optionally - pour the casserole mixture into a greased baking dish and cover with aluminum foil and bake for 20 minutes.
Remove the casserole dish from the oven and carefully remove the foil. Sprinkle the remaining cheese over the top of the casserole.
Turn the oven broiler on and move the oven shelf to the top rack. Return the skillet/dish to the oven and broil for about 2 minutes until the cheese is melted and golden.
Sprinkle the casserole with the remaining scallions and serve.
If there are leftovers, cover the pan and place in the refrigerator for up to three days.