Scalloped Chicken and Rice Casserole

By McLean

Ingredients

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

Preparation

Step 1

Preheat oven to 400 degrees. Coat a 9 x 12-inch baking dish with cooking spray.

Season chicken with salt and pepper, and saute in 2 tablespoons melted butter in a 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 breadcrumbs and drizzle with remaining 2 tablespoons butter. Bake, uncovered, for 5 to 10 minutes, or until rice is tender and topping is golden. Serve immediately.