Classic Scalloped Chicken

By carvalhohm

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 tablespoons (1/2-stick) butter, melted and divided
• 1 3/4 cups chicken broth
• 1 (12-ounce) jar chicken gravy
• 1 (4-1/2-ounce) jar sliced mushrooms, drained
• 1 (2-ounce) jar diced pimientos, drained
• 1 1/2 cups instant rice
• 1/4 cup plain bread crumbs

Preparation

Step 1

Preheat oven to 400°F. Coat 9"x13" baking dish with cooking spray.

Season chicken with salt and pepper, and sauté in 2 tablespoons melted butter in large skillet over medium-high heat for 8 to 10 minutes, or until golden.

Remove from heat and add chicken broth, chicken gravy, mushrooms, pimientos, and rice; mix well. Pour into prepared baking dish, cover with aluminum foil, and bake 30 minutes.

Remove from oven, uncover, and stir well. Sprinkle with bread crumbs and drizzle with remaining 2 tablespoons melted butter. Bake, uncovered, for 5 to 10 minutes, or until rice is tender and topping is golden. Serve immediately.