Welcome to Finicky Friday! This cheesy rice and chicken bake is sure to please any family.
Prep 10 MIN
Total 60 MIN
Ingredients 10
Servings 4
Ingredients
2 tablespoons butter, melted
½ 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
¼ teaspoon pepper
¼ teaspoon garlic powder
2 ½ cups Progresso™ chicken stock (from 32-oz carton)
2 Cups shredded Cheddar cheese (8 oz)
Chopped fresh Italian (flat-leaf) parsley, if desired
Directions
1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking
dish with cooking spray. In small bowl, mix melted butter and bread crumbs
until well mixed. Set aside.
2. In baking dish, mix chicken, rice, salt, pepper, garlic
powder, chicken stock and 1 1/2 cups of the cheese until well mixed.
3. Bake 45 to 50 minutes or until rice is tender and most of
the liquid is absorbed.
4. 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.
Nutrition Facts
Serving Size: 1 Serving
Calories 630 Calories
Total Fat 27g
Saturated Fat 15g
Cholesterol 120mg
