1-1/2 lb. boneless chicken breasts
salt & pepper to sprinkle
1/2 tsp. garlic powder
1 medium onion, diced
3 cloves garlic, diced
1/2 tablespoon olive oil
1/2 tablespoon butter
1-1/4 cup white rice, uncooked
1 (14.5 oz.) can chicken broth
1/2 cup milk
1/4 cup water
1 (8 oz.) container sour cream, divided
2 tablespoons grated parmesan cheese, divided
1 tablespoon dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup Panko bread crumbs

Preheat oven to 375 degrees.

Spray a 9 x 13" casserole dish with nonstick spray. Spread rice on the bottom of the casserole dish.

In a medium skillet or sauce pan, sauté onions and garlic in butter and olive oil until soft. Add chicken broth, milk, water, 1/2 cup sour cream, 1 tablespoon parmesan cheese, parsley, salt, and pepper. Stir well and bring to a light simmer. Remove from heat and pour broth mixture over rice. Gently stir to combine.

Sprinkle chicken pieces with garlic powder, salt, and pepper. Spread a thin layer of sour cream on top of each piece of chicken using the remaining 1/2 cup of sour cream. Sprinkle chicken with Panko break crumbs and 1 tablespoon parmesan cheese. Lay chicken in casserole dish on top of rice mixture. Cover with foil and bake for 40 minutes. Remove chicken to a platter and stir rice before serving.

chicken dinner