Chicken and Rice Casserole with Parmesan

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 Italian seasoning
Salt and pepper to taste
1 cup frozen peas (optional)
1 cup shredded carrots (optional)

For the Topping:
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Fresh parsley, chopped (for garnish)

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.