EFK Creamy Chicken & Rice Bake

Directions

1. Heat BlueStar oven to 375°F. Melt butter in a de Buyer skillet over medium heat and sauté onion until softened. Add garlic and cook briefly until fragrant. In a suitable baking dish, combine the onion-garlic mixture with uncooked long-grain rice, chicken stock, whole milk, salt, black pepper, garlic powder, and thyme. Stir thoroughly so the rice is evenly distributed. Season chicken pieces lightly and arrange them evenly throughout the rice mixture. Cover the baking dish tightly so steam remains trapped. Bake until rice is tender, most of the liquid is absorbed, and chicken reaches 165°F, generally 40 to 50 minutes depending on the baking dish, rice, and chicken-piece size. Check near the end; if rice needs additional liquid before it is tender, add a small amount of hot chicken stock and continue covered. If using cheddar, scatter it over the top for the final few minutes and bake uncovered until melted. Rest 10 minutes before serving so the rice finishes absorbing the creamy cooking liquid. Finish with fresh parsley.