Chopped fresh Italian (flat-leaf) parsley, if desired
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Steps
1
Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix melted butter and bread crumbs until well mixed. Set aside.
2
In baking dish, mix chicken, rice, salt, pepper, garlic powder, chicken broth and 1 1/2 cups of the cheese until well mixed.
3
Bake 45 to 50 minutes or until rice is tender and most of the liquid is absorbed.
4
Sprinkle remaining 1/2 cup cheese and the bread crumb mixture evenly over rice mixture. Bake about 5 minutes or until crumbs are light golden brown. Sprinkle with chopped parsley.
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For best results, be sure to use regular long-grain white rice instead of instant rice since it will lose its texture when baked.
Don’t have garlic powder in your pantry? You can use fresh garlic, too. Substitute one clove of chopped garlic for every 1/8 teaspoon of garlic powder. Of course, you can adjust the amount of garlic to your taste. Add more or less depending on your family’s preference!
If you don’t have any parsley on hand, you can also garnish this chicken bake recipe with fresh oregano or thinly sliced basil leaves.
Serve this delicious main dish with a fresh garden salad or cooked broccoli.
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