Ingredients
Scale
- 3 cups boneless, skinless chicken breasts, diced
- 1 cup long-grain white or brown rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup shredded sharp cheddar cheese
- 1 cup frozen peas and carrots
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and pepper to taste
- 2 cups water
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine uncooked rice and water according to package instructions. Season with salt if desired.
- In another bowl, mix cream of chicken soup, garlic powder, onion powder, salt, and pepper until smooth.
- Layer the baking dish with uncooked rice at the bottom, followed by diced chicken. Pour the creamy sauce over the top.
- Sprinkle shredded cheddar cheese generously and add frozen vegetables on top of the cheese.
- Cover tightly with aluminum foil and bake for 45 minutes. Remove foil during the last 15 minutes to brown the cheese.
- Let cool for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 2g
- Sodium: 660mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 75mg