This was a meal that I made for my neighbors. It was a quick and easy, but still delicious meal. Their family loved it, so I hope you all do too.
1.2-2 lbs. Boneless, skinless Chicken Breast, diced small
1/2 Onion, diced
1 Cloves Garlic, minced
2 T Italian Dressing
1 C Shredded Carrots
1/2 C Frozen Green Peas, defrosted
2 C Basmati Rice, rinsed and drained
3 C Chicken Broth
1 1/2 Cans Cream of Chicken with Herbs Condensed Soup https://junecleaver21stcenturystyle.wordpress.com/2015/10/01/copycat-campbells-condensed-cream-of-chicken-soup-with-herbs/
1/2 tsp. Italian Seasoning
Salt and Pepper to taste
3 T Butter Melted
1/3 C Bread Crumbs (use GF)
1 C Chicken Broth
-Add rice and 3 C broth together in pot, bring to boil, stir cover reduce heat and cook about 13 minutes. Set aside.
-In large skillet over medium/high heat, heat dressing. Add in chicken, onion and garlic. Cook until chicken is half done, add in carrots. Cook until carrots start to soften and chicken is fully cooked.
-Add in soup, peas and seasoning. Add in rice and remaining broth. Ensure it is mixed well.
-Place in 13X9 baking dish, combine butter and bread crumbs, sprinkle on top of rice mixture. Cover in foil, bake 350 degrees for 15 minutes. Allow to sit 5 minutes before serving. Enjoy!