Crunchy Cheddar Chicken & Rice Casserole

Adapted from recipe at Pilsbury.com

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Serves 4

For the casserole:

• 14 oz chicken tenders, cut into bite-size pieces (I use 16 oz)
• 1 cup uncooked regular long-grain white rice (for brown rice see below)
• 1 teaspoon salt 
• 1/4 teaspoon pepper 
• 1/4 teaspoon garlic powder 
• 2 1/2 cups chicken broth
• 1 1/2 cups (6oz) packed shredded cheddar cheese

For the topping:

• 2 tablespoons butter, melted 
• 1/2 cup regular or gluten free panko bread crumbs 
• 1/2 cup (2 oz) packed shredded cheddar cheese

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1. Pre-heat oven to 375°F.
2. Spray 8-inch square (2-quart) baking dish with cooking spray.
3. In baking dish, mix chicken, rice, salt, pepper, garlic powder, chicken broth and 1 1/2 cups of the cheese until well mixed.
4. Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
5. Sprinkle topping mixture evenly over rice mixture. Broil (watching constantly) for about 3 minutes, or until crumbs are light golden brown.
6. Meanwhile, In small bowl, mix melted butter and bread crumbs until well mixed. Mix in cheddar cheese; Set aside.

640 Calories, 29g Total Fat, 41g Protein, 53g Total Carbohydrate, 1g Sugars

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Brown Rice Version

Serves 4 (see below for larger size)

• 1 pound chicken tenders, cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked pepper
  • 1/4 teaspoon garlic powder or 1 medium clove garlic, minced
  • 1 1/4 cups chicken broth
  • 1 1/2 cups shredded cheddar cheese (I use Trader Joe’s Shredded Mexican Blend)

• For the topping:
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup panko break crumbs (GF panko works great)
  • 2 tablespoons melted butter

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1. Pre-heat oven to 375-F.
2. Rinse 1 cup uncooked brown rice (I prefer short grain). Cook with 1 3/4 cup chicken broth for 30 minutes; allow rice to cool.
3. In a small bowl mix together ingredients for topping; set aside.
4. In a 2 quart baking dish, add chicken, rice, salt, pepper, garlic powder, chicken broth and 1 1/2 cups of cheese; mix well.
5. Bake 30 minutes, or until most of the liquid is absorbed. Remove from oven and set oven to broil.
6. Sprinkle the cheese/bread crumb mixture evenly over the top. Broil about about 2 minutes or until the topping is golden brown.
7. Allow to cool 10 minutes.

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For 6 servings (perfect for 13×9 inch baking dish)

• 1½ lbs chicken tenders, cut into bite-sized pieces
• 4½ cups partially or fully cooked short-grain brown rice (see instructions)
• 3 tbsp butter
• ¾ cup plain panko breadcrumbs
• 1½ tsp salt
• ½ tsp pepper
• 1/4+1/8 tsp garlic powder or 1 large clove garlic, minced
• 1½ cups + 2 tbsp chicken broth
• 3 cups shredded cheddar cheese

1. Pre-heat oven to 375°F.
2. Rinse 1½ cups uncooked brown rice (I prefer short grain). Cook with 2½ cups chicken broth for 30 minutes. Allow to cool.
3. In small bowl, mix melted butter and bread crumbs; add 3/4 cup of the cheese until well mixed. Set aside.
4. In a 13x9x2 inch baking dish, mix chicken, rice, salt, pepper, garlic powder, chicken broth and remaining cheese until well mixed.
5. Bake 30 minutes or until most of the liquid is absorbed. Remove from oven and set the oven to broil.
6. Sprinkle the cheese/bread crumb mixture evenly over rice the casserole. Broil about 2-3 minutes or until the topping is golden brown.
7. Sprinkle with parsley.