Cheesy GarlicChicken and RiceBake withParmesan CreamSauce

Ingredients:11/2 cups long-grain white rice(or Minute Rice for convenience)1 can cream of chicken soup1 can cream of mushroom soup1/2 cup grated Parmesancheese1/2 cup shredded mozzarellacheese4 boneless chicken breasts11/2 cups chicken broth(instead of water for addedflavor)1/4 cup heavy cream (for extracreaminess)3 cloves garlic, minced1 tbsp butter1 tsp Italian seasoningSalt and pepper to tasteFresh parsley (for garnish)Instructions:Preheat oven to 350°F (175°C).In a medium skillet, melt butter overmedium heat. Add minced garlic andcook until fragrant, about 1 minute.Remove from heat.In a large bowl, mix rice, soups,chicken broth, heavy cream, garlic-butter mixture, Parmesan, andmozzarella cheeses. Stir untileverything is well combined.Pour the rice mixture into a 9×13inch baking dish.Season the chicken breasts withItalian seasoning, salt, and pepper.Place them on top of the ricemixture.Cover the dish with aluminum foiland bake for 45-50 minutes or untilthe chicken is fully cooked and therice is tender.Remove foil, sprinkle extra Parmesancheese over the top, and broil for 2-3minutes to give it a golden, cheesycrust.Garnish with fresh parsley and servehot.Enjoy!