Ingredients:

  • 1 pound (454g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons (30ml) olive oil
  • 2 teaspoons garlic powder (10ml)
  • 2 teaspoons Italian seasoning (10ml)
  • 1 teaspoon salt (5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 red bell pepper, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups (720ml) cooked rice (long-grain, basmati, or your favorite)
  • 1 cup (240ml) heavy cream (double cream for our friends across the pond)
  • 1/2 cup (120ml) chicken broth
  • 2 cups (200g) shredded cheddar cheese, divided
  • Chopped fresh parsley, for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. In a bowl, combine garlic powder, Italian seasoning, salt, and pepper. Toss half the seasoning with chicken. Reserve the remaining seasoning.
  3. Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and almost cooked through.
  4. Add onion and red bell pepper to the skillet; cook until tender. Add minced garlic and cook until fragrant.
  5. Reduce heat to medium. Add chicken broth and heavy cream to the skillet. Stir in the remaining seasoning blend. Simmer to thicken slightly.
  6. Add cooked rice and cooked chicken back into the skillet. Stir to combine well.
  7. Transfer the mixture to the prepared baking dish.
  8. Sprinkle cheddar cheese evenly over the top.
  9. Bake for 15-20 minutes, or until cheese is golden and bubbly.
  10. Let stand for 5 minutes before serving. Garnish with parsley, if desired.