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Creamy Chicken and Rice Casserole



1T Butter
1 T Garlic
1 Onion, Chopped
1.5lbs Boneless Skinless Chicken Breast, Cubed
Seasoned Meat Tenderizer, To Taste
Black Pepper, To Taste
1 (6 oz) Box Chicken Rice-A-Roni
1 (8 oz) Container Sour Cream
1 (10 oz) Can Cream of Chicken Soup
4 oz French Fried Onions

Cut chicken into bite size pieces. Toss with seasoned meat tenderizer and black pepper. Set aside.

Melt 1 T butter in a skillet. Add garlic and cook until fragrant. Add chicken and onion. Cover and cook until chicken is done. Remove lid, turn up heat, and brown chicken.

Meanwhile, prepare Rice-A-Roni according to package directions. Stir in sour cream and soup. Mix well. Add chicken and mix well.

Transfer to a sprayed 9x13 lasagna pan. Bake in 350F oven for 25-30 minutes. Sprinkle french fried onions on top and return to oven for 5 minutes.

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