Cheesy Garlic Chicken and Rice Bake with Parmesan Cream Sauce

Ingredients:

1 1/2 cups long-grain white rice (or Minute Rice for convenience)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
4 boneless chicken breasts
1 1/2 cups chicken broth (instead of water for added flavor)
1/4 cup heavy cream (for extra creaminess)
3 cloves garlic, minced
1 tbsp butter
1 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley (for garnish)

Instructions:

Preheat oven to 350°F (175°C).
In a medium skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Remove from heat.
In a large bowl, mix rice, soups, chicken broth, heavy cream, garlic-butter mixture, Parmesan, and mozzarella cheeses. Stir until everything is well combined.
Pour the rice mixture into a 9×13 inch baking dish.
Season the chicken breasts with Italian seasoning, salt, and pepper. Place them on top of the rice mixture.
Cover the dish with aluminum foil and bake for 45-50 minutes or until the chicken is fully cooked and the rice is tender.
Remove foil, sprinkle extra Parmesan cheese over the top, and broil for 2-3 minutes to give it a golden, cheesy crust.
Garnish with fresh parsley and serve hot.