Family-Style Creamy Chicken, Corn and Pepper Rice Bake with Cheese Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish.

2. 2

   Season the diced chicken breast with 1/2 teaspoon of the salt, the black pepper, and 1 teaspoon of the sweet paprika.

3. 3

   Heat the olive oil and butter in a large skillet over medium-high heat. Brown the chicken for 4 to 5 minutes, stirring, until lightly colored on the outside. Transfer to a plate.

4. 4

   In the same skillet, add the onion, red bell pepper, and green bell pepper. Cook for 4 minutes until they begin to soften. Add the garlic, dried thyme, and the remaining 1 teaspoon sweet paprika, and cook 30 seconds more.

5. 5

   Stir in the uncooked rice and cook for 1 minute so it absorbs the flavors. Add the chicken broth, milk, cream cheese, Dijon mustard, and the remaining 1/2 teaspoon salt. Stir until the cream cheese melts in.

6. 6

   Return the chicken to the skillet along with the corn kernels. Cook for 2 minutes, stirring, until everything is evenly combined.

7. 7

   Transfer the mixture to the baking dish. Cover tightly with aluminum foil and bake at 200 °C / 400 °F for 25 minutes.

8. 8

   Remove the dish from the oven, uncover carefully, and stir gently. Sprinkle the shredded cheddar cheese over the top.

9. 9

   Bake again, uncovered, at 200 °C / 400 °F for 10 more minutes, or until the rice is tender and the cheese is golden and bubbling.

10. 10

    Let rest for 5 minutes before serving. Finish with the chopped chives on top.