Ingredients:

• 1 lb boneless, skinless chicken breasts, cubed
• 1 cup long-grain white rice, uncooked
• 1 (10.5 oz) can cream of mushroom soup
• 1 cup chicken broth
• 1 cup sour cream
• 1 onion, diced
• 1 cup frozen mixed vegetables
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 2 tablespoons fresh parsley, chopped

Directions:

1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine the uncooked rice, cream of mushroom soup, chicken broth, sour cream, diced onion, frozen mixed vegetables, garlic powder, paprika, salt, and pepper.
3. Stir until well mixed.
4. Add the cubed chicken to the mixture and stir to coat.
5. Transfer the mixture to a greased 9×13-inch baking dish.
6. Spread evenly.
7. Cover with aluminum foil and bake for 45 minutes.
8. Remove the foil, sprinkle the shredded cheddar cheese over the top, and bake uncovered for an additional 15 minutes or until the cheese is melted and bubbly.
9. Garnish with fresh parsley before serving.