Ingredients

The following ingredients have 8 Servings
  • 1 ½ cups rice (uncooked)
  • ½ small onion (finely chopped)
  • 1 pound chicken (breast or thighs)
  • 2 tablespoons butter
  • 1 10 ounce can cream of chicken soup
  • 1/3 cup sour cream
  • 1/2 cup tomatoes (cubed)
  • 3/4 cup chicken broth
  • 2 cups broccoli florets
  • 1/3 cup red pepper (cubed)
  • 8 oz cheese (grated)
  • 1 cup corn
  • 1 teaspoon salt (or to taste)
  • ¼ teaspoon pepper (or to taste)
  • 3 tablespoons breadcrumbs

Instruction

  • Preheat oven to 350°F.
  • Cook rice according to package instructions, cook 5 minutes less than the specified time.
  • Cut chicken into bite-sized pieces. Sauté chicken with onion and butter until chicken is fully cooked, stirring as needed. Lightly season with salt and pepper.
  • In a small bowl, combine cream of chicken soup, sour cream, chicken broth, salt and pepper. Mix.
  • Add the cooked rice, chicken, soup mixture, broccoli florets, tomatoes, red pepper and 1/3 of the grated cheese to a casserole dish. Mix well to combine. Add remaining cheese over top of casserole. Sprinkle bread crumbs over cheese.
  • Cover casserole with foil, bake 20 minutes. Remove foil, bake another 15-20 minutes until ingredients bubble and cheese melts and is golden in color.