Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (diced)
- 1 cup long-grain rice
- 1 can (10.5 oz) cream of chicken soup
- 1 cup low-sodium chicken broth
- 2 cups frozen mixed vegetables
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cup shredded cheese (cheddar recommended)
- 1 tsp paprika
Instructions
- Preheat your oven to 350°F (175°C) and lightly spray an 8×8-inch baking dish with non-stick cooking spray.
- In a large bowl, mix uncooked rice, cream of chicken soup, chicken broth, onion powder, garlic powder, and paprika until well combined.
- Fold in the frozen mixed vegetables and then layer diced chicken on top of the mixture.
- Cover tightly with aluminum foil and bake for 45 minutes or until chicken is cooked through.
- Remove foil, sprinkle cheese on top, and return to the oven uncovered for an additional 10-15 minutes until bubbly and golden brown.
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg