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

Recipe by Paul Mayville

This recipe has pretty much been done by anyone who cooks. My spin on the idea uses French fried onion rings as the topper, and broccoli as the vegetable. But you could easily use butter-sautéed Ritz crackers as a topping and/or other vegetables. Have some fun, explore other options and experiment with this versatile comfort food.

Ingredients

• 4 skinless, boneless chicken breast halves (approx. 2 lbs.), cubed
• 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
• 1 (16 ounce) Package frozen broccoli
• 2 tablespoons cornstarch
• 1 can french fried onion rings

Directions

Preheat oven to 350 degrees. 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, chicken stock or broth and bring to a boil. Reduce heat; add 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 30 minutes.

Serves 6