4 Chicken Breasts, cut in half
1/2 tsp Garlic Pepper (more or less!)
1/2 tsp Paprika (or to taste)
1 10 oz can Cream of Chicken
2 4 oz cans Mushrooms
3 cups rice, cooked
1 cup shredded cheese (I used Mozarella)
2 tbsp Parsley
1/4 tsp Red Pepper Flakes
Prepare rice as directed on the package. Personally I just use Minute Rice and microwave it for 5 minutes, but you can do your own thing. When rice is done, pour in the can of Cream of Chicken and the cheese, mix well. Add 1 tbsp Parsley and the Red Pepper Flakes, mix and set aside.
Spray a pan with nonstick spray. On medium-high heat, cook chicken breasts, and dust them with garlic pepper and paprika on both sizes. Cook till no longer pink and slightly brown. Set chicken aside. Saute the mushrooms in the same pan till heated through and set aside.
Spray an ovenproof dish with nonstick spray and evenly place the rice mixture in. Top with the chicken and mushrooms. Place broccoli all around the edges of the dish, and sprinkle paprika and parsley on top. Bake in a preheated 375F oven for about 25 minutes.
|Right out of the oven|