Description
A comforting dish combining chicken, mushrooms, and creamy cheddar cheese baked to perfection.
Ingredients
- 4 tbsp oil
- ½ yellow onion (diced)
- 4 garlic cloves (minced)
- 2 cups long grain rice
- 2 cups chicken broth
- 2 lb chicken breasts (cut into 1-inch chunks)
- 1 cup white or cremini mushrooms (sliced)
- 1 cup cheddar cheese (shredded)
- 1 tsp parsley
- 4 tbsp butter
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 tbsp flour
- 2 more cups chicken broth
- 1 tsp paprika
- 1 tsp salt
- 1 cup heavy cream
- 2 cups cheddar cheese (shredded)
Instructions
- In a sauté pan over medium-high heat, add the oil, diced onion, and minced garlic. Cook for about 3 minutes until the onion softens.
- Add the long grain rice to the sauté pan and toast it for an additional 3 minutes.
- Transfer the toasted rice mix into a 13×9 baking dish. Pour in the chicken broth, sliced mushrooms, and the chunks of chicken.
- Preheat your oven to 400°F while preparing the creamy sauce.
- In a saucepan over medium heat, melt the butter. Add the onion and garlic powders, and whisk in the flour. Cook for about 3 minutes to form a roux.
- Gradually whisk in the chicken broth and paprika, cooking for another 3 minutes until thickened.
- Stir in the heavy cream and cheddar cheese. Cook for another 3 minutes until the cheese melts.
- Pour this mixture over the rice and chicken in the baking dish, stirring to combine.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil, sprinkle with the remaining cheddar cheese and parsley, and bake uncovered for another 15 minutes until bubbly and golden.
- Allow to stand for 5 minutes before serving.
Notes
Use jasmine or basmati rice for added flavor. For a vegetarian option, substitute chicken with baked tofu.
