Ingredients
6
6 servings
- •4 (5 ounce) skinless, boneless chicken breast halves - cut into bite size pieces
- •salt and pepper to taste
- •2 cups cooked white rice
- •1 (10.75 ounce) can condensed cream of chicken soup
- •2 cups shredded Cheddar cheese
- •3 slices soft white bread, cubed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Season chicken with salt and pepper; place in a microwave-safe dish. Cover and microwave on high for 5 to 6 minutes. Flip, cover again, and cook until no longer pink in the center and the juices run clear, 2 to 3 more minutes. Remove from the oven and let cool, about 10 minutes.
- Transfer cooled chicken to a 7x11-inch baking dish. Stir in rice and condensed soup until well combined. Sprinkle Cheddar over top, then bread cubes.
- Bake in the preheated oven until cheese is melted and bubbly and bread cubes are toasted, about 20 minutes.
Nutritional Facts
Per 6 servings
- Calories: 403
- Carbohydrate: 25g
- Fat: 17g
- Fiber: 1g
- Protein: 35g
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