Cheesy Chicken and Rice Casserole

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• 2½ cups low sodium chicken broth
  Ingredient note

  Source: 2½ cups low sodium chicken broth
• 1 lb boneless, skinless chicken breasts (about 2; cut in ½-¾" cubes)
  Ingredient note

  Source: 1 lb boneless, skinless chicken breasts (about 2; cut in ½-¾" cubes)
• 2 cups frozen vegetables (whichever you prefer!)
  Ingredient note

  Source: 2 cups frozen vegetables (whichever you prefer!)
• 1½ cups long grain white rice (rinsed well)
  Ingredient note

  Source: 1½ cups long grain white rice (rinsed well)
• 1 cup heavy whipping cream
  Ingredient note

  Source: 1 cup heavy whipping cream
• 2 teaspoons seasoning salt*
  Ingredient note

  Source: 2 teaspoons seasoning salt*
• 1 teaspoon Italian seasoning
  Ingredient note

  Source: 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
  Ingredient note

  Source: ½ teaspoon onion powder
• ¼ teaspoon black pepper
  Ingredient note

  Source: ¼ teaspoon black pepper
• 2 tablespoons butter (cut into small pieces)
  Ingredient note

  Source: 2 tablespoons butter (cut into small pieces)
• 2 cups shredded cheddar or marble cheese
  Ingredient note

  Source: 2 cups shredded cheddar or marble cheese

1. Preheat oven to 400 degrees F and lightly grease a 9x13" baking dish.
2. Place rice in a fine mesh strainer and rinse thoroughly.
3. Add broth, uncooked chicken breasts, vegetables, rice, cream, seasoning salt, Italian seasoning, onion powder and black pepper to the baking dish. Stir to combine and dot with butter.
4. Cover tightly with foil and bake for 40-50 minutes, until rice is tender.
5. Remove foil and sprinkle with cheese. Return to oven to melt and serve.