Garlic Parmesan Chicken Divan

1.Preheat the oven to 350°F (175°C).

2.In a medium saucepan, cook the rice according to package instructions. Set aside once cooked.

3.In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

4.Add the diced chicken breast to the skillet and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper. Remove from heat and set aside.

5.In the same skillet, melt the remaining 2 tablespoons of butter. Stir in the flour and cook for 1-2 minutes to create a roux, stirring constantly until golden.

6.Gradually whisk in the milk and chicken broth, cooking until the mixture thickens, about 3-5 minutes. Stir in the cream of mushroom soup until well combined.

7.In a large mixing bowl, combine the cooked rice, sautéed chicken and onion mixture, frozen broccoli, frozen peas, and the creamy sauce. Mix until everything is evenly coated.

8.Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly. Top with crumbled bacon, followed by a generous layer of grated Parmesan cheese and breadcrumbs.

9.Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.

10.Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley.