Garlic Cheddar Chicken Bake

Ingredients

2 tablespoons butter, melted

1/2

cup  plain panko crispy bread crumbs

1

package (14 oz) chicken tenders (not breaded), cut into bite-size pieces

1

cup uncooked regular long-grain white rice

1

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon garlic powder

2 1/2

cups  chicken broth (from 32-oz carton)

2

cups shredded Cheddar cheese (8 oz)

Chopped fresh Italian (flat-leaf) parsley, if desired

• Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix melted butter and bread crumbs until well mixed. Set aside.
• 2

  In baking dish, mix chicken, rice, salt, pepper, garlic powder, chicken broth and 1 1/2 cups of the cheese until well mixed.
• 3

  Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
• 4

  Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown. Sprinkle with chopped parsley.