Mike's EZ Cheesy Chicken & Rice

1. 1

   Heat oven to 375.

2. 2

   Whisk your wet ingredients and spices well.

3. 3

   Then add rice and vegetable melody and mix.

4. 4

   I usually brine my chicken if not grilling it to ensure its juciness.

5. 5

   If you're interested - simply quarter your chicken breasts [or, leave them whole - it's up to you] add enough water to cover chicken and add 2 tablespoons sugar and 2 tablespoons salt.

6. 6

   Also, 1 tablespoon Onion Powder and 1/4 tsp Garlic Powder.

7. 7

   Massage well and place in the fridge for 2 hours.

8. 8

   A little longer if you're leaving large pieces whole.

9. 9

   Ziplock Bags work well.

10. 10

    If not, just rinse, trim fat and throw them in your oven safe dish.

11. 11

    Bake covered for 50 minutes to 1 hour.

12. 12

    Important: Stir dish once during baking.

13. 13

    Check after 50 mins to ensure both the rice and chicken are fully cooked.

14. 14

    If not, bake longer and intermittently check / stir your dish.

15. 15

    Do not bake on a cookie sheet as it will drastically effect your baking time.

16. 16

    Once they are - stir dish and top casserole with your three quarters [or less] cup of shredded cheese.

17. 17

    Place back in the oven for 5+ additional minutes or, until cheese is melted.

18. 18

    Allow casserole to set for at least 10 minutes covered before serving.

19. 19

    Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.