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Garlic Cheddar Chicken Bake

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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.

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