Cheesy Chicken and Rice Bake

Cheesy Chicken and Rice Bake

Serves 6-8

1 lb chicken breast, cut into bite-sized pieces

1 ½ cups long grain white rice

3 scallions, minced

2 cups chicken stock

1 can cream of mushroom soup

2 cups frozen mixed veggies

½ cup sour cream

1 T Italian seasoning

1 t garlic powder

1 t onion powder

1 T Dijon mustard

4 cloves garlic, minced

8 oz cheddar cheese, freshly grated

Salt and pepper to taste

Mix the soup, sour cream, stock, Italian seasoning, onion and garlic powder, garlic and mustard in a large bowl.

Preheat oven to 400F.

In a 13x9 baking dish add scallions, chicken, rice and veggies. Season with salt and pepper. Add stock and soup mixture. Stir and mix everything well. Cover tightly with foil and bake for 40-45 minutes. Optionally you can uncover and mix everything halfway through. Be sure to re-cover the baking dish if you do so.

Top with the shredded cheese and return to the oven uncovered for 5-7 minutes or until cheese is melted and lightly browned.

Let cool 10 minutes and serve with a side salad.