1 lb. boneless skinless chicken breast, cut into chunks
1 cup uncooked Jasmine rice
1 (23 oz.) can cream of chicken soup
3 carrots, peeled and chopped
3 golden potatoes, peeled and chopped
1 medium white onion, diced
1 cup fresh broccoli or broccolini, chopped
3 cups grated sharp cheddar cheese
sea salt
onion salt
black pepper
olive oil

Preheat oven to 350F.

Heat olive oil in large pan. Add chicken and cook until the outside turns white, seasoning with sea salt and black pepper. Add carrots and potatoes, then onions and broccoli. Mix all together and season liberally with onion salt. You just want to cook the outside of the chicken and start releasing the flavors of the vegetables at this point.

Add uncooked Jasmine rice, cream of chicken soup and sharp cheddar cheese. Stir everything together.

Transfer the mixture to a large casserole dish with a lid. Cover and bake at 350°F for about 1 hour or until vegetables and rice are tender and chicken is cooked through.

Submitted by: The Blair Family