Ingredients:
4 boneless, skinless chicken breasts
1 packet of powdered Italian salad dressing mix
1 can (10.75 ounces) of cream of mushroom soup
1/2 cup chicken broth
4 ounces softened cream cheese
1/2 cup sour cream
2 cups cooked rice (white or brown)
1/4 cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon olive oil
1 cup grated mozzarella cheese
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
Fresh parsley for garnish (optional)
Instructions:
1. Preheat the Oven: Heat your oven to 350°F (175°C).
2. Cook the Chicken:
Melt the butter and olive oil in a large skillet over medium heat.
Season the chicken breasts with black pepper and garlic powder.
Cook the chicken for 5-7 minutes on each side until browned but not fully cooked. Set aside.
3. Make the Sauce:
In the same skillet, add the Italian dressing mix, mushroom soup, chicken broth, cream cheese, and sour cream.
Stir until the mixture is smooth and creamy. Let it simmer gently for 3-5 minutes.
4. Assemble the Casserole:
Spread the cooked rice evenly in a 9×13-inch baking dish.
Place the chicken breasts on top of the rice.
Pour the prepared sauce over the chicken and rice, ensuring everything is well-coated.
5. Top with Cheese:
Sprinkle the Parmesan and mozzarella cheese evenly over the casserole.
6. Bake:
Cover the dish with aluminum foil and bake for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the casserole is bubbly.
7. Serve:
Garnish with fresh parsley if desired. Serve hot and enjoy!