Ever had one of those nights where you’re just too tired to cook, but you still want something that feels like a warm hug? That was me a few nights ago. I was staring at my pantry, hoping dinner would magically appear. I decided to try a one-pan chicken and rice dish I’d seen online, but I made the rookie mistake of not using enough broth, and it ended up too dry. So, I tweaked it with extra broth and cheese, and it turned out amazing!
Ingredients
2 cups cooked chicken, shredded
1 cup white rice
2 cups chicken broth
1 cup shredded cheddar cheese
1 can (10 oz) cream of chicken soup
1 small onion, diced
1 teaspoon garlic powder
Salt and pepper to taste
2 tablespoons olive oil
How to Make It
Heat olive oil in a large pan over medium heat.
Add diced onion and cook until translucent.
Stir in the rice and cook for 2 minutes.
Add shredded chicken, chicken broth, cream of chicken soup, garlic powder, salt, and pepper.
Stir everything together and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes.
Remove cover, stir in cheddar cheese until melted.
Serve
Spoon into bowls and enjoy it warm.
