Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 2 cups long-grain jasmine rice, rinsed
  • 10.5 oz condensed cream of chicken soup
  • 1 cup full-fat sour cream
  • 2 cups low-sodium chicken stock
  • 1 tsp dried thyme
  • 0.5 tsp garlic powder
  • 2 cups herb-seasoned stuffing mix
  • 4 tbsp unsalted butter, melted
  • 0.5 cup freshly shredded sharp cheddar cheese

Instructions:

  1. Preheat your oven to 400°F (200°C). Season the cubed chicken with smoked paprika, salt, and pepper.
  2. Heat olive oil in a 12-inch oven-safe cast iron skillet over medium-high heat. Sear the chicken for 3-4 minutes until the exterior is golden and opaque. Remove chicken and set aside.
  3. In the same skillet, whisk together the chicken stock, condensed cream of chicken soup, sour cream, garlic powder, and thyme. Bring to a gentle simmer, scraping up any brown bits from the bottom.
  4. Stir the rinsed jasmine rice and the seared chicken back into the skillet. Ensure the rice is fully submerged in the liquid.
  5. In a small bowl, toss the herb-seasoned stuffing mix with the melted butter. Sprinkle shredded cheddar cheese over the chicken and rice mixture, then top with the buttery stuffing.
  6. Transfer the skillet to the oven and bake for 15-20 minutes until the rice is tender and the topping is golden brown and crisp.