Baked Chicken and Rice Casserole

Ingredients:

– 4 boneless, skinless chicken breasts
– 1 cup long-grain white rice, uncooked
– 2 1/2 cups chicken broth
– 1 cup cream of chicken soup
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried parsley
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
– Fresh parsley, chopped (for garnish)

Instructions:

1. **Preheat the oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare the rice mixture:**
– In a mixing bowl, combine the uncooked rice, chicken broth, cream of chicken soup, chopped onion, minced garlic, dried thyme, dried parsley, paprika, salt, and pepper. Stir until well mixed.
– Pour the mixture into a large baking dish.

3. **Prepare the chicken:**
– Season the chicken breasts with salt, pepper, and paprika.
– Heat the olive oil in a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 3-4 minutes per side. They do not need to be fully cooked through as they will finish cooking in the oven.

4. **Assemble the casserole:**
– Place the seared chicken breasts on top of the rice mixture in the baking dish.
– Cover the dish with aluminum foil.

5. **Bake the casserole:**
– Bake in the preheated oven for 40-45 minutes, or until the chicken is cooked through and the rice is tender.
– Remove the foil and bake for an additional 10 minutes to allow the chicken to brown and the edges of the rice to get crispy.

6. **Serve:**
– Garnish with chopped fresh parsley before serving.

Enjoy your homemade baked chicken and rice casserole!