Garlic Cheddar Chicken Bake

1  tablespoon		butter, melted
1/2  cup		Progresso™ plain panko crispy bread crumbs
1-1/4  lb.		chicken breast tenderloins, cut into bite size pieces
1  cup		uncooked regular medium grain white rice
1  teaspoon		salt
1/4  teaspoon		pepper
1/4  teaspoon		garlic powder
2-1/2  cups		Progresso™ reduced sodium chicken stock
7  ounces		Kraft Finely Shredded Reduced Fat Sharp Cheddar Cheese
8  ounces		White Mushrooms - Fresh

Tip: For nutritional information on all the ingredients in Garlic Cheddar Chicken Bake just click on each ingredient name. Then adjust the serving size for any Garlic Cheddar Chicken Bake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.

In small bowl, mix melted butter and bread crumbs until well mixed. Set aside.

In a pan, cook chicken and roughly chopped mushrooms. Cook until chicken is no longer pink, and mushrooms are soft, and liquid is gone.

In baking dish, mix chicken and mushrooms, rice, salt, pepper, garlic powder, chicken stock and 1 1/2 cups of the cheese until well mixed.

Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.

Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown.