prep time
10 min

cook time
20 min

servings
6

WHAT YOU'LL NEED


Minute Rice Instant White Rice
3 cups (750 mL)
3 cups (750 mL)		chopped, cooked chicken
2 cups (500 mL)		chopped asparagus
1 cup (250 mL)		peas
3/4 cup (175 mL)		chopped roasted red pepper
3/4 cup (175 mL)		grated Parmesan cheese
4 cups (1 L)		no salt added chicken broth
8 oz (250 g)		plain, brick-style cream cheese, cut into cubes
1 tbsp (15 mL)		Dijon mustard
4		cloves garlic, minced
3/4 cup (175 mL)		shredded part skim mozzarella cheese
3/4 cup (175 mL)		shredded Cheddar cheese
1/4 cup (60 mL)		finely chopped green onion

INSTRUCTIONS

Step 1: Preheat oven to 375°F (190°C). Toss chicken with rice, asparagus, peas, roasted red pepper and Parmesan. Set aside

Step 2: Heat broth in the microwave until steaming. Whisk in cream cheese until smooth; stir in mustard and garlic. Pour over the rice mixture; stir to combine. Scrape into a greased 9x13-inch (3.5 L) casserole dish

Step 3: Toss mozzarella with cheddar and green onion; sprinkle over the casserole. Bake for 20 minutes or until the rice is tender, liquid is absorbed and cheese is melted. Let stand for 5 minutes before serving

Tip:
Mix up the veggies and cheeses to suit your family’s tastes.