Ingredients:
11/2 cups long-grain white rice
(or Minute Rice for convenience)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup grated Parmesan
cheese
1/2 cup shredded mozzarella
cheese
4 boneless chicken breasts
11/2 cups chicken broth
(instead of water for added
flavor)
1/4 cup heavy cream (for extra
creaminess)
3 cloves garlic, minced
1 tbsp butter
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley (for garnish)
Preparation:
Preheat oven to 350°F (175°C).
In a medium skillet, melt butter over
medium heat. Add minced garlic and
cook until fragrant, about 1 minute.
Remove from heat.
In a large bowl, mix rice, soups,
chicken broth, heavy cream, garlic-
butter mixture, Parmesan, and
mozzarella cheeses. Stir until
everything is well combined.
Pour the rice mixture into a 9×13
inch baking dish.
Season the chicken breasts with
Italian seasoning, salt, and pepper.
Place them on top of the rice
mixture.
Cover the dish with aluminum foil
and bake for 45-50 minutes or until
the chicken is fully cooked and the
rice is tender.
Remove foil, sprinkle extra Parmesan
cheese over the top, and broil for 2-3
minutes to give it a golden, cheesy
crust.
Garnish with fresh parsley and serve
hot.
Enjoy