3 cups water
1 1/2 cups uncooked instant rice
1 onion, chopped
3 carrots, peeled and sliced
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 (14 ounce) cans chicken broth
3 (10.75 ounce) cans condensed cream of chicken soup
1/2 cup shredded Cheddar cheese
In a large saucepan, bring water, rice, onion, carrots, oil, garlic and sugar to a boil. Stirring constantly, bring mixture to a boil. Immediately remove from heat. Return mixture to a boil, stirring frequently, and continue mixture to a boil 20 minutes, stirring occasionally.
Freshly place chicken in a large bowl. Heat rice in the microwave or in microwave oven, turning once, until fully cooked and tender.
Arrange carrots, chicken mixture and chicken broth mixture on the bottom of a 1/2 quart serving dish. Spread cream of chicken soup over chicken and spread over rice. Sprinkle cheese over chicken mixture.
Return both sides of chicken fry dish to prepared pan and cook over medium heat 1 to 2 minutes, or until chicken is cooked through and no longer pink inside.
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