Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1.5 cups long-grain white rice, rinsed
  • 2 cups low-sodium chicken broth
  • 10.5 oz condensed cream of chicken soup
  • 4 oz cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 1 packet (0.7 oz) dry Italian salad dressing mix
  • 2 cloves garlic, minced
  • 0.5 tsp cracked black pepper
  • 1 cup shredded part-skim Mozzarella cheese
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 180°C (350°F). Grease your baking dish lightly with butter or a quick spray of oil.
  2. Rinse the rice in a fine mesh strainer under cold water for about 60 seconds to prevent the rice from becoming gummy during the long bake.
  3. In a large mixing bowl, whisk together the cream of chicken soup, chicken broth, softened cream cheese, Greek yogurt, and the dry Italian dressing mix until the mixture forms a uniform, smooth emulsion. Fold in the minced garlic and cracked black pepper.
  4. Layer the rinsed long-grain white rice across the bottom of the prepared baking dish in an even, flat sheet. Add the cubed chicken breast over the rice, keeping them in a single layer for even cooking.
  5. Pour the liquid mixture slowly over the top of the chicken and rice. Use a spoon to nudge the chicken ensuring the liquid reaches the rice at the bottom. Cover the dish tightly with aluminum foil to trap steam.
  6. Bake for 40 minutes. Remove from the oven and carefully discard the foil.
  7. Sprinkle the shredded mozzarella cheese evenly over the top and return to the oven, uncovered, for an additional 5 minutes or until the cheese is melted and the rice is tender.
  8. Garnish with fresh chopped parsley and let stand for 5 to 10 minutes before serving to allow the sauce to set.