Heat oven to 375°.
Whisk your wet ingredients and spices well. Then add rice and vegetable melody and mix.
I usually brine my chicken if not grilling it to ensure its juciness. If you're interested - simply quarter your chicken breasts [or, leave them whole - it's up to you] add enough water to cover chicken and add 2 tablespoons sugar and 2 tablespoons salt. Also, 1 tablespoon Onion Powder and 1/4 tsp Garlic Powder. Massage well and place in the fridge for 2 hours. A little longer if you're leaving large pieces whole. Ziplock Bags work well. If not, just rinse, trim fat and throw them in your oven safe dish.
Bake covered for 50 minutes to 1 hour. Important: Stir dish once during baking. Check after 50 mins to ensure both the rice and chicken are fully cooked. If not, bake longer and intermittently check / stir your dish. Do not bake on a cookie sheet as it will drastically effect your baking time.
Once they are - stir dish and top casserole with your three quarters [or less] cup of shredded cheese. Place back in the oven for 5+ additional minutes or, until cheese is melted.
Allow casserole to set for at least 10 minutes covered before serving. Enjoy!
