Creamy Chicken and Rice
Cubes of chicken breast and peas in creamy sauce over rice.

Recipe by Paul Mayville

Ingredients

• 4 skinless, boneless chicken breast halves (approx. 2 lbs.)
• 4 cups cooked rice
• 2 tablespoons butter
• 1 small onion, chopped
• 1 teaspoon minced garlic
• salt and pepper, to taste
• 2 cups chicken stock, or broth
• 16 ounces cream cheese, cubed
• 8 ounces Frozen peas
• 2 tablespoons cornstarch
• 1 can french fried onion rings

Directions

Preheat oven to 350 degrees. Cut chicken into bite sized cubes and microwave in 2 cups of water until cooked (6-8 minutes). Spread rice into a greased shallow 13-in. x 9-in. x 2-in. baking dish; set aside. In a large saucepan, melt butter and caramelize garlic and onion over low heat, approx. 10 minutes. Salt and pepper to taste.

Add chicken stock or broth and bring to a boil. Reduce heat; add chicken and cream cheese, and stir until cream cheese is melted and fully incorporated; stir in peas. Whisk cornstarch in 1/4 cup water and add to mixture, stirring constantly while bringing to a boil. Pour over rice and spread evenly. Sprinkle with onion rings. Bake, uncovered, for 25 minutes.

Serves 6