Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 cups long-grain white rice, par-cooked or converted style
  • 1 cup frozen petite peas
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.7 oz zesty Italian dressing mix (1 dry packet)
  • 4 oz light cream cheese, softened
  • 10.5 oz low-sodium cream of chicken soup
  • 0.5 cup unsalted butter, melted
  • 0.5 cup low-sodium chicken bone broth
  • 1 tsp garlic powder
  • 1 cup low-moisture shredded Mozzarella cheese
  • 0.25 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the melted butter, softened cream cheese, cream of chicken soup, chicken bone broth, dry Italian dressing mix, and garlic powder until the sauce is uniform and velvety.
  3. Fold the cubed chicken, par-cooked rice, and frozen peas into the sauce mixture, ensuring every piece of chicken is thoroughly coated.
  4. Transfer the mixture into the prepared baking dish, spreading it into an even layer.
  5. Evenly sprinkle the shredded Mozzarella and grated Parmesan cheese over the top.
  6. Bake for 35 minutes or until the chicken is cooked through (internal temperature of 165°F) and the cheese is golden and bubbly.
  7. Garnish with fresh parsley before serving.