Baked Chicken Rice Recipe

2 tablespoons olive oil

3 garlic cloves, minced

3 cups mushrooms, sliced

2 eggs

1 tablespoon rosemary, crushed

1/8 teaspoon salt

1/8 teaspoon pepper

1 cup Italian seasoned bread crumbs

4 skinless, boneless chicken breast halves

2 tablespoons butter

3/4 cup chicken broth

1 can cream of mushroom soup

6 ounces mozzarella cheese, sliced

Preheat oven to 350 degrees F.

In a medium frying pan, warm oil over medium heat. Saute garlic and mushrooms 5 - 7 minutes. Place mushrooms in a 9x13 inch casserole dish.

In a medium bowl, beat together the eggs, rosemary, salt, and pepper. Place bread crumbs on a plate. Dip chicken into the egg mixture then roll it in the bread crumbs.

Using the same frying pan that cooked the mushrooms, melt the butter over medium heat. Sear both sides of the chicken. Place chicken on top of mushrooms.

In a separate bowl, add the chicken broth and cream of mushroom soup. Mix well then pour it over the chicken.

arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.

Bake in preheated oven for 20 minutes. Top off with the slices of mozzarella and bake an additional 10 minutes or until the chicken is no longer pink and the juices run clear.

8 ounces boneless chicken breast halves, cooked and diced

2 cups COOKED white rice

4 teaspoons olive oil

2 cups mushrooms, sliced

6 tablespoons sour cream

4 ounces shredded Cheddar cheese

1 (16 ounce) jar of your favorite salsa

(15 ounce) can of spicy black beans

Prepare the cooked rice and chicken ahead of time.

Preheat oven to 350 degrees F and lightly grease a 13 x 9 inch casserole dinner baking dish.

In a medium frying pan, heat oil over medium heat. Saute mushrooms for 5 minutes.

In a large bowl, add the mushrooms and remaining ingredients. Mix well and pour into prepared casserole baking dish.

Bake at 350 degrees F for 25 to 35 minutes.


Consider topping off with crumbled chips and shredded cheese 5 minutes before finished baking.