Cheesy Chicken and Rice - Family Flavor

Cheesy Chicken and Rice - Family Flavor

3 boneless skinless chicken breasts - cooked and shredded

4 cups low-sodium chicken stock

2 cups long grain white rice

1/4 cup unsalted butter

1/2 yellow onion, diced

1 tsp kosher salt

1/2 tsp ground pepper

2 garlic cloves, minced

1/2 cup heavy cream

1/2 cup chopped sun-dried tomatoes (optional)

2 TBSP minced fresh parsley

2 1/2 cups shredded cheddar cheese

Cook and shred chicken.

In a medium saucepan over high heat, add chicken stock. Once boiling, stir in rice, cover and set heat to low. Simmer for 15 minutes and then stir, cover and cook for an additional 5 minutes. Remove from heat, fluff with fork, and set aside.

Heat broiler to high. In a large skillet over medium heat, add butter. Once butter is melted, add onion, salt, and pepper. Saute until onion is softened, about 10 minutes. Add garlic and saute for an additional minute. Increase heat to medium high and stir in the chicken, heavy cream, sun dried tomatoes (if using), and parsley. Stir well, then add rice and 1 1/2 cups of the cheese. Stir until cheese is melted, about 3 minutes. Transfer rice mixture to 9x13 pan, sprinkle remaining cheese over the top and set in broiler until cheese is melted, about 3 minutes.