Chicken and Rice Casserole

Ingredients

• •2 tablespoons butter
• •1.5 pounds boneless chicken breasts, cubed
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1.5 cups long-grain white rice
• •3 cups chicken broth
• •1 can (10.5 oz) cream of mushroom soup
• •1 cup frozen mixed vegetables
• •1 teaspoon salt
• •0.5 teaspoon black pepper

Directions

1. 1Preheat oven to 350°F. Melt butter in a large skillet over medium-high heat and cook chicken until golden, about 5 minutes. Remove and set aside.
2. 2Sauté onion and garlic in the same skillet for 2 minutes until fragrant.
3. 3Add rice to the skillet and stir for 1 minute to coat with butter.
4. 4Pour in chicken broth and cream of mushroom soup, stirring well to combine. Add cooked chicken, frozen vegetables, salt, and pepper.
5. 5Transfer mixture to a 9x13 inch baking dish and cover with foil.
6. 6Bake covered for 35-40 minutes until rice is tender and liquid is absorbed. Remove foil and fluff with a fork before serving.

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