Creamy Mushroom Chicken Bake

This Creamy Mushroom Chicken Bake combines tender chicken breasts, earthy mushrooms, and fluffy rice, all enveloped in a rich white sauce and topped with crispy breadcrumbs. The harmonious flavors and textures create a comforting dish that's perfect for any dinner table. It's easy to prepare and offers a delightful balance of traditional cooking with a creative twist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups sliced mushrooms
• 1 cup uncooked rice
• 2 cups chicken broth
• 1 cup white sauce (store-bought or homemade)
• 1 cup breadcrumbs
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Season with garlic powder, onion powder, salt, and pepper.
3. In a 9x13 inch baking dish, spread the uncooked rice evenly on the bottom.
4. Pour the chicken broth over the rice, ensuring it is evenly covered.
5. Place the chicken breasts on top of the rice and broth mixture. Season the chicken with salt and pepper.
6. Spread the sautéed mushrooms over the chicken breasts, then pour the white sauce evenly over everything.
7. Sprinkle breadcrumbs on top of the white sauce for a crispy topping.
8. Cover the baking dish with aluminum foil and bake for 30 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
10. Garnish with fresh parsley before serving.