Ingredients:

For the Chicken and Rice:
2 cups long-grain white rice
4 cups chicken broth
1 pound boneless, skinless chicken
breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ltalian seasoning
Salt and pepper to taste
1 cup frozen peas (optional)
1 cup shredded carrots (optional)

Instructions:

Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Rice:
In a large saucepan, combine the
rice and chicken broth. Bring to a
boil, then reduce the heat to low,
cover, and simmer for about 15-18
minutes, or until the rice is cooked
and has absorbed the broth. Remove
from heat and let it sit covered for an
additional 5 minutes.

Cook the Chicken:
While the rice is cooking, heat the
olive oil in a skillet over medium
heat. Season the chicken breasts
with garlic powder, onion powder,
paprika, salt, and pepper. Cook the
chicken for about 6-7 minutes on
each side, or until fully cooked and
golden brown. Remove from the
skillet and let it rest before slicing.

Combine Ingredients:
In a large mixing bowl, fluff the
cooked rice with a fork. If using, stir
in the frozen peas and shredded
carrots. Taste and adjust seasoning
as necessary.

Assemble the Casserole:
In a large foil dish or casserole dish,
spread the rice mixture evenly. Place
the sliced chicken breasts on top of
the rice. Sprinkle the grated
Parmesan cheese and shredded
mozzarella cheese evenly over the
chicken and rice.

Bake:
Bake in the preheated oven for 25-30
minutes, or until the cheese is
melted and bubbly, and the edges of
the rice are golden brown with some
crispy spots.
Serve:
Remove the dish from the oven and
let it cool for a few minutes. Garnish
with chopped fresh parsley before
serving.

Enjoy!

Next: Parmesan Baked Potatoes

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