Ingredients:

  • 2 cups (450g) cooked chicken breast, cubed
  • 1 tbsp (14g) unsalted butter
  • 1/2 cup (75g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 can (10.5 oz / 298g) condensed cream of chicken soup
  • 1/2 cup (120ml) water
  • 4 oz (115g) American cheese, cubed or sliced
  • 1/4 cup (60g) sour cream
  • 2 cups (180g) minute rice
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) black pepper
  • 1/2 tsp (3g) salt

Instructions:

  1. Melt the butter over medium-high heat in a 12-inch non-stick skillet. Add the diced onion and sauté for 2–3 minutes until translucent, then stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Stir in the condensed cream of chicken soup, water, and cubed chicken. Stir constantly for 2 minutes until the mixture is bubbling and the chicken is heated through.
  3. Fold in the American cheese and sour cream, stirring until the sauce is velvety and the cheese has completely melted.
  4. Turn the heat down to low. Stir in the minute rice, garlic powder, salt, and pepper. Cover the pan with a lid and remove from heat immediately. Let it sit for 5 minutes to allow the rice to absorb the sauce.