Friday, October 14, 2011

Cheesy Chicken Rice

Cheesy Chicken & Rice

Ingredients
nonstick cooking spray
1 ½ cups uncooked white rice
1 16-ounce bag frozen peas

2 cups (8 ounces) low-fat shredded cheese blend
2 cups cooked chicken breast, diced
1 cup yellow onion, diced
1 tablespoon sugar
2 teaspoons kosher salt
2 teaspoons chili powder
2 teaspoons paprika
2 cups nonfat milk
½ cup water
Spray one 9 x 13-inch baking dish with nonstick cooking spray.


Putting the dinner together

Put the rice, peas, cheese, chicken, and onion in a large bowl and mix together. Combine the sugar, salt, and chili powder. Put in baking dish and sprinkle with the chili powder mixture. Sprinkle the paprika on top.

Preheat the oven to 350F. Pour the milk and water into the baking dish. Bake, covered with aluminum foil, for 1 ½ hours or until the cheese begins to bubble. Remove lid, gently stir to combine ingredients. Cover, bake 20-30 minutes until all liquid is absorbed and rice is tender.

To Reheat
Thaw in the refrigerator. Place chicken mixture(bag #1) in pan. Pour the milk/water (bag #2) into the baking dish and bake as directed above.