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You can also use chicken tenderloins or chicken breasts that have been cut into the size of chicken tenders. I prefer using boneless, skinless chicken thighs that have been cut into cubes for this recipe because they have a lot of flavor and they stay moist and tender. If you’d like to use brown rice you’ll need to increase the cooking time to 22 minutes with a 10 minute natural pressure release and use bone-in chicken pieces or boneless chicken thighs so that the chicken doesn’t get overcooked and dry. If you want you can also use long grain white rice, jasmine rice or basmati rice with the same cooking time. Don’t confuse it with par-cooked minute rice. I like how it doesn’t get clumpy or gluey. I have also found it at other grocery stores in the orange box (Ben’s brand). Lately I love using converted rice in my Instant Pot. Bake for about 5 more minutes, until crumbs are light golden brown. Make the topping: In a small bowl stir together the bread crumbs and melted butter.Sprinkle the rest of the cheese over the top.In a square baking dish mix 2 ½ cups of broth, chicken base, chicken, rice, ranch dressing mix, garlic powder, dry onions and half of the cheese. Ingredients 1 pound bacon 8 ounce package cream cheese cup grated Parmesan cheese 1 cups sharp cheddar cheese, shredded 1/3 cup avocado mayonnaise.Use the air fry setting at 400° F for 3 minute, or until crumbs are browned. Use your air fryer lid to crisp up the top. Then sprinkle the rest of the cheddar on top. When time is up let pot sit for 5-10 minutes and then move valve to venting. Set the manual/pressure cook button to 4 minutes. Pressure cook: Cover Instant Pot and secure the lid.Add the chicken into the Instant Pot and sprinkle with the remaining 1 Tbsp of ranch dressing mix.Sprinkle in the rice, garlic powder, 2 Tbsp of the ranch dressing mix and dried onion.
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#CHICKEN AND SHARP CHEDDAR CHEESE RECIPES PLUS#
You’re going to love this super easy weeknight dinner of chicken and rice. Ingredients tablespoon olive oil, plus more for greasing wire rack cup sour cream large egg white teaspoon Dijon mustard Kosher salt (Diamond Crystal).