You can add veggies like peas or broccoli to make it even more colorful and nutritious, and any leftovers? They keep great in an airtight container for up to 3 days. Happy cooking!

- Boneless, skinless chicken breasts – 1 lb
- Uncooked white rice – 1 cup
- Chicken broth – 2 cups
- Cream of chicken soup – 1 can (10.5 oz)
- Sour cream – 1 cup
- Shredded sharp cheddar cheese – 1 cup, divided
- Onion – 1/2 cup, diced
- Garlic – 2 cloves, minced
- Garlic powder – 1 tsp
- Paprika – 1 tsp
- Salt and pepper – to taste
- Fresh parsley – chopped, for garnish

The Directions:

- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to keep everything from sticking.
- In a large bowl, mix together the cream of chicken soup, sour cream, garlic powder, paprika, salt, and pepper until smooth and creamy.
- Layer the uncooked rice evenly at the bottom of your prepared baking dish; this will soak up all that delicious flavor!
- Place the boneless chicken breasts on top of the rice. No need to worry about perfection here—just make sure they’re spread evenly.
- Spread the creamy soup mixture over the chicken, making sure to cover it completely.
- Pour the chicken broth evenly over the entire casserole, which is crucial for cooking the rice just right.

- Cover the baking dish tightly with aluminum foil and pop it in the preheated oven for 1 hour. Your kitchen will start smelling amazing!
- After 1 hour, carefully remove the foil and sprinkle half of the shredded cheddar cheese on top of the casserole. It’s time for some gooey goodness!
- Return the dish to the oven uncovered and bake for an additional 15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

- Once done, take it out of the oven and let it rest for about 5 minutes before serving. This helps the flavors set!
- Garnish with chopped parsley, and enjoy this creamy, cheesy delight warm!