Veggie Chicken Rice Bake
Posted Jun 21st, 2016
This easy casserole is full of protein and veggies making for a delicious and nutritious meal. Serves 6
1 cup Superior Selections Brown & Wild California Rice
2 tbsp butter (plus more for dish)
½ white onion, minced
1 package Best Choice Japanese Blend Frozen Vegetables (or any veggie blend – this blend contains more onions, broccoli, green beans & mushrooms), thawed
Pinch of cayenne pepper
1 cup milk
2 cups shredded cheddar cheese
1 can Best Choice Premium Breast of Chicken
1 tsp thyme leaves
1 tsp basil leaves
1 tsp Italian seasoning
salt and black pepper
Cook rice according to directions on the package. Preheat oven to 350 degrees. Butter a large baking pan or casserole dish.
In a large wok or saucepan over medium high heat, sauté onions with 2 tbsp of butter and cayenne pepper until onions are translucent. Add in veggie blend and cook 5 minutes. Remove from heat.
In a large bowl, whisk milk and eggs together. Then add 1 ½ cups cheese, prepared rice, thyme, basil, Italian seasoning, and veggie blend; combine well. Drain chicken and stir into ingredient mix. Season with salt and pepper.
Pour mixture into prepared dish. Sprinkle remaining cheese on top. Bake for 30 minutes.