Creamy Chicken and Rice Bake

This Creamy Chicken and Rice Bake combines tender chicken with fluffy Minute rice, enveloped in a rich cream of mushroom soup and topped with melted cheese. The dish is comforting, satisfying, and perfect for a family dinner. With its balanced flavors and creamy texture, it meets the needs of busy weeknights while offering a delightful twist on traditional chicken and rice casseroles.

Ingredients:

• 2 cups Minute rice
• 1 lb chicken breast, cubed
• 1 can cream of mushroom soup
• 1 cup shredded cheese (cheddar or mozzarella)
• 2 cups chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup frozen peas (optional for color and nutrition)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium heat. Add the cubed chicken breast and season with garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
3. In a large mixing bowl, combine the cooked chicken, Minute rice, cream of mushroom soup, chicken broth, and frozen peas (if using). Stir until well combined.
4. Transfer the mixture to a greased 9x13 inch baking dish. Spread it evenly.
5. Top the mixture with shredded cheese.
6. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
7. Let it cool for a few minutes before serving. Enjoy!