Make Fennel and Chicken Rice Casserole

Fennel and Chicken Rice Casserole

Ingredients:

- 2 boneless, skinless chicken breasts, cut into cubes
- 1 large fennel bulb, diced
- 2 cups cooked white rice
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste

Instructions:

1. Preheat oven to 350 degrees F.

2. In a large skillet over medium-high heat, melt the butter. Add the chicken cubes and cook until lightly browned, about 5 minutes.

3. Add the diced fennel and cook for an additional 5 minutes, stirring occasionally.

4. In a large bowl, combine the cooked chicken and fennel with the cooked rice, cream, Parmesan cheese, and salt and pepper. Stir to combine.

5. Transfer the mixture to a greased 9x13 inch baking dish.

6. Bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.

7. Serve warm. Enjoy!