Ingredients
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1 medium onion, chopped
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2 cups mixed vegetables, chopped (I use fresh broccoli and cauliflower)
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1 cup chicken broth
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1 (10 3/4 ounce) can tomato soup
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1 tablespoon brown sugar
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2 tablespoons vinegar or 2 tablespoons lemon juice
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1 tablespoon Worcestershire sauce
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4 boneless skinless chicken breasts
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1 tablespoon flour
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1 teaspoon garlic powder, divided
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1 teaspoon onion powder, divided
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup mozzarella cheese or 1 cup cheddar cheese, shredded
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1 garlic clove, chopped
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3/4 cup long-grain rice, uncooked (regular or chicken flavoured)
Instructions
- Preheat oven to 375 degrees.
- Stir the rice, onion, garlic, broccoli, cauliflower, chicken broth, tomato soup, brown sugar, vinegar and worcestershire together in a 9x13 baking dish.
- Combine the flour, garlic powder, salt and pepper together then toss the chicken in that mixture (I put it in a large ziploc bag and shake it all together).
- Place the seasoned chicken on the rice mixture and cover the baking dish with foil. Bake covered for 45 minutes.
- Remove foil and sprinkle with shredded cheese, bake uncovered for 10-15 minutes, until most of the liquid is gone and the cheese is bubbly.