Ingredients

• Boneless chicken breasts - 1.5 pounds
• White rice - 1 cup
• Chicken broth - 2 cups
• Onion - 1, chopped
• Carrots - 2, sliced
• Frozen peas - 1 cup
• Cream of mushroom soup - 1 can (10.5 oz)
• Cheddar cheese - 1 cup, shredded
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - ½ teaspoon

Instructions

1. 1.

   Preheat the oven to 375°F (190°C).

2. 2.

   In a large skillet, heat olive oil over medium heat.

3. 3.

   Add chopped onion and sliced carrots, cooking until softened.

4. 4.

   Stir in the chicken breasts, cooking until no longer pink.

5. 5.

   In a large mixing bowl, combine rice, chicken broth, cream of mushroom soup, salt, and pepper.

6. 6.

   Fold in the cooked chicken and vegetables, along with frozen peas.

7. 7.

   Transfer the mixture to a greased 9x13 inch baking dish.

8. 8.

   Sprinkle shredded cheddar cheese evenly on top.

9. 9.

   Cover with aluminum foil and bake for 30 minutes.

10. 10.

    Remove foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.

11. 11.

    Let cool slightly before serving.

Nutritional Facts