Follow these steps for perfect results
boneless skinless chicken breasts
rice
hot chicken broth
breadcrumbs
lemon pepper
canned mushrooms
drained
chicken gravy
Preheat oven to 375°F (190°C).
Grease a 9x13 inch casserole dish.
Pour rice evenly on the bottom of the prepared dish.
Add hot chicken broth to the dish, distributing it evenly over the rice.
Scatter bread crumbs evenly over the rice and broth.
Sprinkle lemon pepper evenly over the bread crumbs.
Spread drained canned mushrooms evenly over the bread crumbs and lemon pepper.
Place chicken breasts on top of the mushroom layer.
Spoon chicken gravy over each chicken breast, ensuring they are covered.
If desired, add more bread crumbs to the top of the gravy for a crunchy topping.
Bake uncovered in the preheated oven for 30 minutes, or until chicken is cooked through and rice is tender.
Expert advice for the best results
Add vegetables like peas or carrots for added nutrition and flavor.
Use leftover cooked chicken for a quicker meal.
Cover the casserole with foil during the last 10 minutes of baking to prevent over-browning.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and refrigerated for up to 24 hours.
Serve hot in the casserole dish or portioned onto plates.
Serve with a side salad.
Serve with steamed vegetables.
Pairs well with creamy chicken dishes.
Discover the story behind this recipe
Comfort food
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