2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
2 medium onions, diced
4 cloves garlic, minced
3 medium carrots, sliced
2 teaspoons of No. 76 Sara Smile
1 cup chicken broth
2 tablespoons cornstarch
1 cup heavy cream
1 cup cooked brown rice
1 cup shredded cheddar cheese
2 tablespoon butter
Preheat oven to 375°F.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pan and set aside.
Add the onions, garlic, and carrots to the same pan and cook until the onions are translucent about 5 minutes.
Sprinkle No. 76 Sara Smile over the vegetables and stir to combine.
Add the chicken broth to the pan and bring to a boil.
In another small bowl, whisk together the cornstarch and heavy cream. Slowly pour the cornstarch mixture into the pan, stirring continuously.
Reduce heat and let the sauce simmer until thickened, about 2-3 minutes.
Stir in the cooked brown rice and the chicken.
Pour the mixture into a 9x13-inch baking dish.
Sprinkle the shredded cheddar cheese on top of the casserole. Dot the top with small pieces of butter.
Bake in the oven for 25-30 minutes, or until the cheese is melted and bubbly.