Ingredients:

  • 2 cups (400g) uncooked long-grain white rice
  • 3 cups (710ml) chicken broth
  • 1 lb (450g) boneless, skinless chicken breasts, cubed into 1-inch pieces
  • 1 cup (150g) frozen peas and carrots, thawed
  • 1 can (10.5 oz / 298g) cream of mushroom soup
  • 1/2 cup (120ml) sour cream
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 1/2 cups (170g) shredded sharp cheddar cheese
  • 1/4 cup (30g) Panko breadcrumbs
  • 2 tbsp (30g) melted unsalted butter

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. In the baking dish, combine the uncooked rice, chicken broth, and frozen vegetables, stirring until the rice is evenly distributed.
  3. In a separate bowl, whisk together the cream of mushroom soup, sour cream, garlic powder, salt, and pepper.
  4. Fold the cubed chicken breasts into the sauce mixture, then pour the mixture over the rice base and smooth the top with a spatula.
  5. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  6. Remove the foil and sprinkle the shredded cheddar cheese and buttered Panko breadcrumbs evenly over the top.
  7. Return the dish to the oven, uncovered, and bake for another 15 minutes until the edges are bubbling and the cheese is golden-brown.
  8. Let the dish rest for 5-10 minutes before serving.