Cheap Cheddar Chicken Bake

I call this "cheap" because our supermarket has sales where you buy one package of chicken, you get one free! Sometimes I use a blend of brown rices, including japonica and wehani, but here I used a brown and wild-rice blend. You may have to adjust the cooking times a bit - they're approximate. We thought this was a nice stick-to-your ribs meal!

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 4  boneless chicken breasts
• 1⁄4-1⁄2 teaspoon white pepper
• 1  teaspoon salt
• 1  garlic clove, Grated
• 1 (10 3/4ounce) can  cheddar cheese soup
• 1  cup brown rice
• 1⁄2 cup wild rice
• 2 1⁄4 cups water, Boiled
• 1⁄4 cup dry sherry
• 1 (16 ounce) bag  frozen broccoli florets, Thawed
• 1⁄2 teaspoon nutmeg, Grated
• 1  cup  shredded sharp cheddar cheese or 1  cup monterey jack cheese

Directions

1. Season chicken breasts with salt & pepper and place in 9 x 13 baking pan.
2. Sprinkle dry brown and wild rice around and between chicken breasts.
3. Arrange broccoli florets around the chicken.
4. Mix soup, boiled water, sherry, garlic and nutmeg in bowl, stirring until blended.
5. Pour soup mixture over chicken and broccoli, making sure to cover all the rice in the liquid.
6. Cover baking dish with foil and bake at 350 degrees for 45 minutes.
7. Take baking dish out, remove cover, and place cheese on top.
8. Put back in oven and cook for 15 minutes longer, or until the cheese is completely melted.