- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 cup of grated mozzarella cheese
- ¼ teaspoon of black pepper
- ¼ teaspoon of garlic powder
- Fresh parsley, for garnish (optional)
Directions
- Preheat your oven to 350°F (175°C).
- Cook the chicken: In a large pan, melt the butter and olive oil over medium heat. Season the chicken breasts with black pepper and garlic powder. Cook each side for 5-7 minutes until browned but not completely cooked through. Remove the chicken from the pan and set aside.
- Make the sauce: In the same pan, combine the Italian dressing mix, mushroom soup, chicken broth, cream cheese, and sour cream. Mix well until smooth and creamy. Let it simmer for 3-5 minutes.
- Assemble the casserole: In a large baking dish (9×13 inches), spread the cooked rice in an even layer at the bottom. Place the partially cooked chicken breasts on top of the rice. Pour the sauce over the chicken and rice, ensuring everything is well coated.
- Add cheese: Sprinkle Parmesan and mozzarella cheese evenly over the top of the casserole.
- Bake: Cover the casserole with foil and bake in the preheated oven for 25-30 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the casserole is bubbling.
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