Ingredients
Scale
- 2 cups cooked white rice
- 1 pound boneless, skinless chicken breasts, diced
- 1 cup grated parmesan cheese
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- to taste Salt and pepper
- 1 cup frozen mixed vegetables (peas, carrots, corn)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with garlic powder, onion powder, basil, thyme, salt, and pepper. Cook until the chicken is no longer pink, about 5-7 minutes.
- In a large mixing bowl, combine the cooked rice, cooked chicken, chicken broth, heavy cream, and half of the parmesan cheese. Mix well.
- Stir in the frozen mixed vegetables until evenly distributed.
- Transfer the mixture to a greased 9×13 inch baking dish. Top with the remaining parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until bubbly and golden on top.
- Let it cool for a few minutes before serving. Enjoy!
- Prep Time: 15
- Cook Time: 30