Ingredients: |
Ingredients: Chicken and Rice Base:
1 1/2 cups uncooked long-grain white rice
3 cups chicken broth
1 lb. boneless, skinless chicken breasts
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper, to taste
Cheesy Sauce
2 Tbs unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 (10.5 oz) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 tsp Italian seasoning
1 1/2 cup shredded cheddar cheese
1/4 cup grated parmesan cheese
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Directions: |
Directions:1. Preheat oven to 375º.
2. Lightly grease 9 x 13-inch casserole dish.
3. Spread the uncooked rice evenly in the bottom of the casserole dish.
4. Pour chicken broth over rice.
5. Season the chicken breast with garlic powder, onion powder, salt and pepper.
6. Place the chicken on top of the rice is the casserole dish.
7. In a skillet, melt the butter over medium heat.
8. Add the onion and sauté until softened, about 3-5 minutes.
9. Stir in garlic and cook for another minute.
10. Add cream of chicken soup, sour cream, milk and Italian seasoning. Mix well until smooth.
11. Stir in the cheddar cheese and parmesan cheese, mixing until melted and creamy.
12. Pour cheese sauce evenly over chicken and rice.
13. Cover dish tightly with aluminum foil.
14. Bake in oven for 40-45 minutes, or until the rice is tender and chicken is fully cooked.
15. Remove the foil and sprinkle extra cheddar cheese on top. Bake uncovered an additional 5-10 minutes or until the cheese is bubbly and golden.
16. Remove from oven and let rest for 5 minutes before serving. |
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