Chicken & Rice Casserole

submitted by:Jill Owings

• 1 1/2 lbs of boneless, skinless chicken (tenders, breasts, pieces. You can use frozen or thawed)
• 1 3/4 cup minute rice (you can use regular rice, just increase liquid and time)
• 2 cups chicken broth
• 1 jar alfredo sauce
• garlic, salt/pepper, parmasean cheese to taste

Combine rice, broth and alfredo in 9x13 casserole pan. Stir to mix. season chicken with salt and pepper, as desired. Place chicken in rice mixture and cover with mixture. Cover pan, bake for 30 minutes at 400. Uncover, top with garlic salt and parmesean. Bake uncovered 10 min more until chicken is done and dish is bubbly.

For variety you can include olives, broccoli, or mushrooms