Cheesy Chicken and Rice

Ingredients

• 13 chicken breast(600g)
• 22 teaspoon garlic powder(6g)
• 32 teaspoon onion powder(6g)
• 41 teaspoon lemon pepper(3g)
• 52 teaspoon buttery garlic and herb seasoning(6g)
• 61 teaspoon paprika(2g)
• 72 tablespoon olive oil(27g)
• 81.5 cup evaporated milk(360g)
• 92 cup heavy whipping cream(480g)
• 101 can cream of chicken soup(300g)
• 118 ounce cheddar cheese(227g)
• 128 ounce Colby Jack cheese(227g)
• 131 teaspoon Cajun seasoning(3g)
• 143 cup Jasmine rice, uncooked(600g)
• 1524 ounce broccoli, cooked(680g)
• 161 cup cheddar cheese (for topping)(113g)

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Slice the chicken breasts in half horizontally.
3. 3Season chicken with garlic powder, onion powder, lemon pepper, buttery garlic and herb seasoning, and paprika. Drizzle with olive oil.
4. 4Pan sear the chicken on each side for 5-10 minutes or until fully cooked. Remove from pan and dice.
5. 5In the same pan, add evaporated milk, heavy whipping cream, and cream of chicken soup. Whisk until smooth.
6. 6Add 8 ounces each of cheddar cheese and Colby Jack cheese to the sauce. Stir until melted and smooth.
7. 7Season the cheese sauce with additional garlic powder, onion powder, buttery garlic and herb seasoning, and Cajun seasoning. Whisk until combined.
8. 8Cook 3 cups of Jasmine rice according to package instructions (yields about 6 cups cooked).
9. 9In a large mixing bowl, combine diced chicken, cooked rice, cooked broccoli, and cheese sauce. Mix well.
10. 10Transfer mixture to a baking dish. Top with additional cheddar cheese.
11. 11Bake at 350°F (175°C) for 30 minutes.
12. 12Broil for 2-3 minutes at the end to crisp the top.
13. 13Let cool slightly before serving.