★Ingredients
Butter* 2 tablespoons
Chicken* 4 boneless, skinless chicken breasts
Black Pepper* 1/2 teaspoon
Olive Oil* 2 tablespoons
Garlic Powder* 1/2 teaspoon
Italian Dressing Mix* 1 packet (1 ounce)
Rice* 2 cups cooked (white or brown)
Cream of Mushroom Soup* 1 can (10.5 ounces)
Shredded Cheese* 1 cup (cheddar or your choice)
Chicken Broth* 1 cup
Parmesan Cheese* 1/4 cup (grated)
Sour Cream* 1/2 cup
Fresh Parsley* Optional, for garnish
Mozzarella Cheese* 1/2 cup (shredded)
★Instructions
- Preheat Oven* Preheat your oven to 350°F (175°C).
- Cook Chicken.
In a large pan, melt the butter and olive oil over medium heat.
Season the chicken breasts with black pepper and garlic powder.
Cook the chicken breasts for 5-7 minutes on each side until they are browned but not fully cooked.
Remove the chicken from the pan and set aside.
- Make the Sauce
In the same pan, add the Italian dressing mix, cream of mushroom soup, chicken broth, shredded cheese, and sour cream.
Stir well until the mixture is smooth and creamy.
Let it simmer gently for 3-5 minutes.
- Assemble the Casserole
In a large baking dish (9×13 inches), spread the cooked rice in an even layer.
Place the partially cooked chicken breasts on top of the rice.
Pour the creamy sauce over the chicken and rice, ensuring everything is well coated.
- Add Cheese
Sprinkle the Parmesan and mozzarella cheese evenly on top of the casserole.
- Bake
Cover the baking dish with aluminum foil.
Bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F) and the casserole is bubbling.
- Serve
Garnish with fresh parsley if desired.
Serve hot and enjoy your delicious chicken casserole with rice and creamy sauce!
This hearty and comforting casserole is perfect for a family dinner or special occasion.
Enjoy!!