Ingredients
1
cup uncooked long-grain white rice
1
lb boneless skinless chicken breasts, cut in 1-inch pieces
2
cups broccoli florets, cut in bite-size pieces
1
cup chopped onions
2 1/2
cups Progresso™ chicken broth (from 32-oz carton)
2
teaspoons Montreal chicken seasoning
2
cups shredded Cheddar cheese (8 oz)
1/2
cup heavy whipping cream
2
tablespoons chopped fresh Italian (flat-leaf) parsley leaves
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread rice evenly in baking dish. Arrange chicken evenly over rice. Top chicken with broccoli and onions.
In small bowl, mix broth and chicken seasoning. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes.
Stir cheese and whipping cream into chicken mixture in casserole. Replace foil; bake 20 to 25 minutes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165°F in center of casserole. Stir; top with parsley.
