Chicken Rice & Veggie Casserole - cooking recipe

Ingredients

3/4 cup long-grain rice, uncooked (regular or chicken flavoured)
1 medium onion, chopped
1 garlic clove, chopped
2 cups mixed vegetables, chopped (I use fresh broccoli and cauliflower)
1 cup chicken broth
1 (10 3/4 ounce) can tomato soup
1 tablespoon brown sugar
2 tablespoons vinegar or 2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
4 boneless skinless chicken breasts
1 tablespoon flour
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup mozzarella cheese or 1 cup cheddar cheese, shredded

Preparation

Preheat oven to 375 degrees.
Stir the rice, onion, garlic, broccoli, cauliflower, chicken broth, tomato soup, brown sugar, vinegar and worcestershire together in a 9x13 baking dish.
Combine the flour, garlic powder, salt and pepper together then toss the chicken in that mixture (I put it in a large ziploc bag and shake it all together).
Place the seasoned chicken on the rice mixture and cover the baking dish with foil. Bake covered for 45 minutes.
Remove foil and sprinkle with shredded cheese, bake uncovered for 10-15 minutes, until most of the liquid is gone and the cheese is bubbly.