- 4
- 10 mins
- 60 mins
Ingredients
- 2 2 2 tablespoons butter, melted
- 1/2 1/2 1/2 cup Progresso™ plain panko crispy bread crumbs
- 1 1 1 package (14 oz) chicken tenders (not breaded), cut into bite-size pieces
- 1 1 1 cup uncooked regular long-grain white rice
- 1 1 1 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1/4 1/4 1/4 teaspoon garlic powder
- 2 1/2 2 1/2 32-oz cups Progresso™ chicken stock (from 32-oz carton)
- 2 2 2 cups shredded Cheddar cheese (8 oz)
- Chopped fresh Italian (flat-leaf) parsley, if desired
Preparation
Step 1
package (14 oz) chicken tenders (not breaded), cut into bite-size pieces
Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix melted butter and bread crumbs until well mixed. Set aside.
In baking dish, mix chicken, rice, salt, pepper, garlic powder, chicken stock and 1 1/2 cups of the cheese until well mixed.
Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown. Sprinkle with chopped parsley.
Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix melted butter and bread crumbs until well mixed. Set aside.
In baking dish, mix chicken, rice, salt, pepper, garlic powder, chicken stock and 1 1/2 cups of the cheese until well mixed.
Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown. Sprinkle with chopped parsley.
Serve this delicious main dish with a fresh garden salad or cooked broccoli.
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