Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups long grain white rice, uncooked
  • 1/2 small onion, finely chopped
  • 1 lb chicken breast or thighs, boneless skinless
  • 2 Tbsp unsalted butter
  • 1/3 cup sour cream
  • 10 oz cream of chicken soup
  • 3/4 cup chicken broth
  • 2 cups small broccoli florets
  • 1/2 cup tomatoes, cubed
  • 1/3 cup red pepper, cubed
  • 8 oz cheese, grated
  • 1 cup corn
  • 1 tsp salt, or to taste
  • ¼ tsp ground black pepper, or to taste
  • 3 Tbsp breadcrumbs, or crushed crackers

Instruction

  • Preheat oven to 350°F.
  • Cook rice according to package instructions, cooking 5 minutes less than the specified time on package.
  • Cut chicken thighs or breasts into bite-sized pieces. Sauté chicken pieces with cubed onion and butter until chicken is fully cooked, stirring as needed. Lightly season with salt and pepper.
  • In a small bowl, combine sour cream, chicken soup, chicken broth, salt and pepper. Mix.
  • Add the cooked rice, chicken pieces, soup mixture, broccoli florets, tomatoes, red pepper and 1/3 of the grated cheese to a 9”x13” casserole dish. Mix well to combine. Add remaining cheese over top of casserole. Sprinkle bread crumbs over cheese (or crushed crackers).
  • Cover casserole dish with foil, bake 20 minutes. Remove foil, bake another 15-20 minutes until ingredients bubble and cheese melts and is golden in color. Enjoy!