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Cheesy Chicken and Rice Casserole

Ingredients:

2 cups dry, long-grain white rice 2 cups chicken broth 2 cups almond milk 1 large Russet potato, diced 1 cup cheese 1 stick vegan butter 2 lbs chicken thighs salt and pepper garlic powder onion powder paprika

Directions

Preheat oven to 350°F. In a 9x13-inch baking dish, mix the dry rice, potatoes, broth, almond milk, and about three-quarters of the cheese. Dot the top with pieces of the butter. Season your chicken thighs with salt, pepper, garlic powder, onion powder, and paprika, then lay them skin-side up over the rice mixture. (suggest searing first) Sprinkle the remaining cheese over the chicken and rice. Seal the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes.