Cheesy Chicken & Rice Bake

Preheat the oven to 180°C.

Whisk together the cheese sauce and chicken stock.

Add the rice and onion to a medium sized ovenproof dish and pour the wet mixture in. Mix until well combined.

Using a sharp knife, cut slits into the skin side of the chicken. Season and spread with the garlic and herb butter making sure that the butter goes into the slits. Place the chicken on top of the rice mixture.

Cover with foil and bake for 60 – 75 minutes. Uncover and bake for a further 15 minutes to brown.

Serve with peas or broccoli and a mixed salad.

HINTS & TIPS:

• Make garlic and herb butter by combining 60 ml soft butter with 2 crushed cloves of garlic and 5 ml mixed herbs.
• Add a cup of whole kernel corn to the rice mixture for extra crunch.