Chicken and rice meals are among my favorites and I love the twist of cheddar cheese in this recipe that comes from Pillsbury.
It looks delicious and I can't wait to make it!
2 tablespoons butter, melted
1/2 cup Progresso™ plain panko crispy bread crumbs
1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces
1 cup uncooked regular long-grain white rice
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 1/2 cups Progresso™ chicken stock (from 32-oz carton)
2 cups shredded Cheddar cheese (8 oz)
Chopped fresh Italian (flat-leaf) parsley, if desired
Heat oven to 375°F.
Spray 8-inch square (2-quart) baking dish with cooking spray.
Mix melted butter and bread crumbs until well mixed in small bowl. Set aside.
Mix chicken, rice, salt, pepper, garlic powder, chicken stock and 1 1/2 cups of the cheese in the baking dish until well mixed.
Bake 45 to 50 minutes until most of the liquid is absorbed and the rice is tender.
Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown.
Sprinkle with chopped parsley.