Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1.5 cups uncooked long-grain white rice, rinsed
  • 2 cups low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup
  • 10.5 oz condensed cream of mushroom soup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp dried thyme
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup buttery round crackers, crushed
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the 1.5 cups of rice in a fine mesh sieve until the water runs clear.
  3. Whisk the chicken broth, both cans of soup, onion powder, garlic powder, thyme, salt, and pepper in a large bowl.
  4. Spread the rinsed rice evenly across the bottom of a greased 9x13 baking dish.
  5. Layer the 1 inch chicken cubes over the rice in a single, even layer.
  6. Pour the soup mixture over the chicken and rice, using a spoon to ensure everything is submerged.
  7. Cover the dish tightly with aluminum foil. Bake for 45 minutes without opening the door.
  8. Combine the 1 cup of crushed crackers with 2 tbsp of melted butter in a small bowl.
  9. Remove the foil, sprinkle the 2 cups of shredded cheese over the top, and then add the cracker mixture.
  10. Bake for an additional 10 to 15 minutes until the topping is golden and the cheese is bubbling.