By josh good
Preheat the oven to 375°F (190°C).
Cut the chicken breast into bite-sized pieces. Season with black pepper, onion powder, and garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken pieces and cook until they are brown on all sides. Remove from heat.
In a large baking dish, add the uncooked rice, remaining olive oil, and unsalted chicken broth. Stir to combine.
Add the browned chicken pieces to the baking dish, mixing them into the rice.
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes.
Remove the foil, sprinkle the cheddar cheese evenly over the top, and return to the oven. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.
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This Main Course Low Sodium Casserole recipe is ready in 45 minutes and features chicken breast, long grain rice, olive oil and other delicious ingredients. Contains 400 calories total.
Preheat the oven to 375°F (190°C).
Cut the chicken breast into bite-sized pieces. Season with black pepper, onion powder, and garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the chicken pieces and cook until they are brown on all sides. Remove from heat.
In a large baking dish, add the uncooked rice, remaining olive oil, and unsalted chicken broth. Stir to combine.
Add the browned chicken pieces to the baking dish, mixing them into the rice.
Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 30 minutes.
Remove the foil, sprinkle the cheddar cheese evenly over the top, and return to the oven. Bake for an additional 10 minutes or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.
Calories per Serving: 400
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