Chicken Rice Bake

Clipped from the Orlando Sentinel, a good one-dish meal that is also kid friendly.

• Ready In: 1 hr 45 mins
• Serves: 6
• Yields: 6

Ingredients

• 2  cups  jasmine rice
• 14  ounces low sodium chicken broth
• 3⁄4 cup buttermilk
• 1⁄2 cup dry white wine (can sub additional chicken broth)
• 8  ounces mushrooms, fresh, sliced
• 1⁄4 teaspoon salt
• 3 1⁄2 lbs chicken breasts (bone-in, skinless)
•  paprika (to dust top of casserole)
• 1⁄3 cup parsley, fresh, chopped

Directions

1. Preheat oven to 350 degrees.
2. Mix 2 cups uncookoed rice, chicken broth, buttermilk, white wine, mushrooms and salt. Spoon into a 9 x 13 inch baking dish that has been coated with cooking spray. Place 3-1/2 pounds bone-in skinless chicken breasts and thighs in dish atop the rice. Sprinkle chicken with paprika. Cover with nonstick foil and bake 1-1/2 hours or until chicken is no longer pink. Garnish with fresh chopped parsley.