Chicken and Rice Casserole

Kristi Nicole's Note:

I made this tonight to try to use up ingredients I already had in order to avoid a trip to the grocery store. I thought it turned out pretty good!!! My toddler even ate it!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 boneless skinless chicken breasts
• 1 cup rice
• 1 ¼ cups hot chicken broth
• 1 ½ tablespoons breadcrumbs
• 3 teaspoons lemon pepper
• 3 ounces canned mushrooms , drained
• ¾ cup chicken gravy (from a jar, or homemade if you desire!)

Directions:

1. 1. Preheat oven to 375. Grease a 9x13 casserole dish.
2. 2. Pour rice on the bottom of dish. Add 1 1/4 cups hot chicken broth. Scatter the bread crumbs and lemon pepper on top.
3. 3. Spread mushrooms on top of this.
4. 4. Place 4 chicken breasts on top of the rice and mushrooms.
5. 5. Top each chicken breast with spoonfuls of gravy until they're covered. You could then add more bread crumbs to the top of the gravy if you'd like it crunchy.
6. 6. Bake uncovered for 30 minutes.

Reviews

[CajunBaby]

This was very good and so easy! I found it a bit salty so would use less lemon pepper next time (maybe it's the generic brand I used). I chose this recipe because I had some leftover gravy and I LOVE rice, but to tell the truth, I didn't expect much. Whoever heard of baking raw rice without covering the pan with foil? But I heated the broth as directed and it came out fine, maybe a bit crunchy just on the edges but we cajuns like a bit of crunch. It wasn't quite done at 30 minutes, so I turned the oven off and left it in there another 10-15 min. I also used fresh mushrooms 'cause I hate the canned ones. Thanks for the recipe Kristi!