Baked Chicken and Rice Casserole

Baked Chicken and Rice Casserole

Ingredients:

• For the chicken and marinade:
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
• For the rice:
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
• For the topping:
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley

Instructions:

1. Marinate the Chicken:
   • In a large bowl, mix the olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper.
   • Add the chicken breasts to the marinade and coat them well. Let them marinate for at least 30 minutes or up to 2 hours in the refrigerator.
2. Prepare the Rice:
   • Preheat your oven to 375°F (190°C).
   • In a large oven-safe skillet or baking dish, combine the rice, chicken broth, chopped onion, minced garlic, salt, pepper, and paprika.
   • Stir well to ensure the rice is evenly distributed.
3. Assemble and Bake:
   • Remove the chicken breasts from the marinade and place them on top of the rice mixture in the skillet or baking dish.
   • Cover the dish tightly with aluminum foil.
   • Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the rice is tender.
   • Remove the foil and sprinkle the grated Parmesan cheese over the top.
   • Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and golden.
4. Serve:
   • Garnish the baked chicken and rice with chopped fresh parsley.
   • Serve hot, and enjoy your comforting baked chicken and rice casserole!

This dish is perfect for a family dinner and is sure to be a hit!