Parmesan-Crusted Chicken With Creamy Risotto

Oh my gosh! This is so good- least I think so! :chef:

I cut the chicken breasts into tenders to cook faster. I'm not the greatest at keeping the breading ON the chicken (think I cooked too many in the skillet at once).

I used Texmati rice, instead of instant, so I had to use about 3 cups of rice instead of 2- because of the liquid not being absorbed by instant rice.

But the taste is very creamy and delicious.
Had to share.

I just made this for dinner tonight as well - very good! My suggestion for breading chicken - add just a splash of milk to your eggs before dipping into the bread crumbs. I've been coating chicken for years this way - works like a charm!

Creamy Chicken and Mushroom Rice CasseroleIngredients:- 4 boneless, skinless chicken breasts, cut into tenders- 1 cup all-purpose flour- 1 teaspoon garlic powder- 1 teaspoon paprika- Salt and pepper, to taste- 2 tablespoons olive oil- 1 onion, diced- 8 ounces mushrooms, sliced- 2 cloves garlic, minced- 2 cups chicken broth- 1 cup heavy cream- 2 cups instant rice- 1/2 cup grated Parmesan cheese- 1/4 cup chopped fresh parsleyInstructions:1. Preheat the oven to 375 degrees F.2. In a shallow dish, mix together the flour, garlic powder, paprika, salt, and pepper. Dredge the chicken tenders in the flour mixture, shaking off any excess.3. In a large skillet, heat the olive oil over medium heat. Add the chicken tenders and cook until golden brown on both sides, about 5 minutes. Remove the chicken from the skillet and set aside.4. In the same skillet, add the onion and mushrooms. Cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.5. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a boil, then reduce heat to low and let simmer for 5 minutes.6. Stir in the instant rice and cook for 3 minutes, until the rice is slightly softened.7. Transfer the mixture to a greased 9x13 inch baking dish. Place the chicken tenders on top of the rice mixture.8. Sprinkle the Parmesan cheese over the top and bake for 20 minutes, until the cheese is melted and the chicken is cooked through.9. Sprinkle with chopped parsley before serving. Enjoy!