Chicken & Rice Casserole

Instructions

Arrange a rack in center of oven; preheat to 375°. Pat chicken dry with paper towels; season with salt and pepper. In a large skillet over medium heat, heat oil until shimmering. Cook chicken, turning occasionally, until deeply golden brown, about 5 minutes per side. Transfer to a plate. Let cool slightly, then shred with 2 forks. In same skillet over medium-low heat, add onion; season with salt. Cook, stirring occasionally, until softened and just turning brown, about 10 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Increase heat to medium and add rice. Cook, stirring occasionally, until rice is translucent, about 1 minute. Transfer rice mixture to a 13” x 9” baking dish. Add soup and broth; season with salt and pepper, if needed, and stir well to combine. Cover dish with foil and bake 1 hour. Uncover, fold in shredded chicken, then cover again with foil. Continue to bake until rice is cooked through, about 10 minutes more. Turn on broiler. Top casserole with cheese. Broil, watching closely, until cheese is crispy and golden, 1 to 2 minutes. Top with parsley.

• boneless Notes: 3, 6- to-8-oz., skinless chicken breasts
• kosher salt
• Freshly ground black pepper
• tbsp. extra-virgin olive oil Notes: 2
• large yellow onion Notes: 1, finely chopped
• garlic cloves Notes: 3, finely chopped
• long-grain white rice Notes: 2, rinsed until water runs mostly clear
• cans condensed mushroom soup Notes: 2, 10.5-oz.
• low-sodium chicken broth Notes: 2
• oz. Parmesan Notes: 3, about 1 1/2 cups, finely grated
• Finely chopped fresh parsley Notes: for serving