Step-by-Step Directions

1. Preheat the Oven

Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.

2. Prepare the Creamy Mixture

In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, milk, Parmesan cheese, garlic powder, onion powder, black pepper, and dried thyme. Make sure the mixture is smooth and well-combined.

3. Layer the Rice

Spread the uncooked rice evenly across the bottom of the prepared baking dish. This ensures every bite has a perfect balance of rice and sauce.

4. Add the First Layer of Sauce

Pour half of the creamy soup mixture over the rice, ensuring it’s evenly distributed.

5. Arrange the Chicken

Lay the chicken breasts on top of the rice and sauce mixture.

6. Add the Remaining Sauce and Butter

Pour the remaining soup mixture over the chicken. Drizzle the melted butter over the top for added richness.

7. Bake Covered

Cover the dish with aluminum foil and bake for 1 hour. This allows the rice to absorb the flavors and cook evenly.

8. Finish Uncovered

Remove the foil and bake for an additional 15-20 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the rice is tender.

9. Garnish and Serve

Sprinkle freshly chopped parsley over the casserole before serving for a burst of color and freshness.