Gluten-free Mozzarella Chicken And Rice Bake
4 cups cooked white rice * 9-12 oz chicken (I used 9 oz package Perdue Short Cuts Original Roasted) * 2 cups diced tomatoes (drained) * 8 oz shredded mozzarella cheese * 1 cup pasta sauce * 1 tsp garlic powder * 1 tsp onion powder * 1 tsp Italian seasoning
Preheat the oven to 350 f. Add the cooked rice into a mixing bowl. Add in the red sauce and then the chicken, Add in thepasta sauce and diced tomatoes and stir. Add in the seasonings and the chicken and stir. Add about half of the shredded cheese into the rice. Pour the rice mixture into the baking pan. Top the rice mixture with the remainder of the shredded cheese. Bake for 15-20 minutes until the cheese is bubbling. Serve immediately.