Ingredients
Scale
- 4 Boneless, Skinless Chicken Breasts (about 1.5 lbs)
- 1 cup Long-Grain Rice
- 2 cups Low-Sodium Chicken Broth
- 1 can (10.5 oz) Cream of Chicken Soup
- 2 cups Shredded Cheddar Cheese
- 1 Medium Onion, diced
- 2 cloves Garlic, minced
- Salt, Pepper, Paprika, Italian Herbs (to taste)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, sauté diced onion in butter until translucent. Add minced garlic and cook until fragrant.
- Add diced chicken breasts and cook until lightly browned on all sides (about 5 minutes). Stir in uncooked rice.
- Pour in chicken broth and cream of chicken soup; mix well. Season with salt, pepper, paprika, and herbs.
- Transfer the mixture to a greased baking dish, top with shredded cheese, cover with foil, and bake for 30-35 minutes.
- Remove foil for the last 10 minutes to allow cheese to melt beautifully. Let cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 435
- Sugar: 2g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg