Ingredients
- 1¼ cups quick-cooking rice, uncooked
- 2 tablespoons chopped fresh parsley, divided
- 1 (14.5-ounce) can chicken broth
- 1 (6-ounce) can tomato paste
- 1 (4-ounce) can sliced mushrooms, drained
- ¾ cup water
- ¼ cup dry white wine or apple juice
- 1 medium-size onion, chopped
- ¼ cup chopped green bell pepper
- 1¼ teaspoons dried basil
- 1 teaspoon garlic salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 6 boneless, skinless chicken breast halves
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
How to Make It
- Preheat oven to 350˚F.
- Spread rice in bottom of a lightly greased 13x9x2-inch glass baking dish. Combine 1 tablespoon parsley and next 11 ingredients in a large bowl.
- Pour parsley mixture over rice. Arrange chicken on top of rice. Cover and bake 50 minutes. Uncover; sprinkle with mozzarella and Parmesan cheeses.
- Bake 5 minutes. Sprinkle with remaining 1 tablespoon parsley just before serving.
