Description
A heartwarming dish combining tender chicken, fluffy rice, and a rich, creamy sauce that delights family and friends.
Ingredients
Scale
- 2 cups white rice
- 4 cups chicken broth
- 1 lb boneless, skinless chicken breasts
- 1 cup frozen peas and carrots
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced bell pepper
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Combine the white rice and chicken broth in a large mixing bowl, then pour this mixture into the prepared baking dish.
- Cook the chicken pieces in a skillet over medium-high heat until no longer pink in the center.
- Add the frozen peas and carrots, diced onion, diced celery, and diced bell pepper to the skillet. Cook for 2-3 minutes until the vegetables are slightly tender.
- Mix the mayonnaise, sour cream, salt, black pepper, garlic powder, and paprika in a separate bowl until well combined.
- Pour the mayonnaise mixture over the cooked chicken and vegetables, stirring until evenly coated.
- Spread the chicken and vegetable mixture over the rice in the baking dish.
- Sprinkle the shredded cheddar cheese and grated Parmesan cheese over the top.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.
Notes
Consider adding herbs like thyme or parsley for freshness, or try different vegetables based on what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg