Comforting Cheesy Chicken and Veggie Rice Bake

1.Preheat your oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.

2.Prepare the instant rice according to package directions. Set aside.

3.In a large skillet over medium heat, melt a small amount of oil (if needed) and sauté the sliced leeks until softened, about 5-7 minutes. Add the diced red bell pepper and cook for another 3 minutes until slightly tender.

4.Add the shredded chicken, frozen peas and carrots, and corn to the skillet. Cook until heated through, about 3 minutes.

5.Reduce the heat to low. Stir in the softened cream cheese, sour cream, salsa, garlic powder, and oregano until the mixture is creamy and well combined. Season generously with salt and pepper to taste.

6.Gently fold the prepared instant rice into the chicken and vegetable mixture until evenly distributed.

7.Transfer the entire mixture into the prepared 9x13 inch baking dish, spreading it into an even layer.

8.In a small bowl, combine the shredded cheddar cheese and mozzarella cheese. Sprinkle this cheese blend evenly over the top of the rice mixture.

9.Drizzle the melted butter lightly over the cheese topping for added richness and browning.

10.Bake for 20 to 25 minutes, or until the filling is bubbly around the edges and the cheese topping is melted, golden brown, and slightly crisp.

11.Let the bake rest for 5-10 minutes before serving. Serve hot.