Oven-Baked Chicken and Mushroom Rice Casserole

1Preheat the oven to 375°F (190°C).

2In a large skillet, heat the vegetable oil (1 tablespoon) over medium-high heat. Add the sliced chicken filet (1 pound) and season with salt, black pepper (1 teaspoon), paprika (1 teaspoon), garlic powder (1 teaspoon), and onion powder (1 teaspoon). Sauté for about 5-7 minutes until the chicken is cooked through and golden brown.

3Add the minced garlic (3 cloves) and sliced mushrooms (1 cup) to the skillet. Sauté for an additional 3-4 minutes until the mushrooms (1 cup) are tender and the garlic (3 cloves) is fragrant.

4In a large mixing bowl, combine the cooked rice (2 cups), sautéed chicken and mushrooms (1 cup), cubed tofu, and soy sauce (3 tablespoons). Mix well to ensure everything is evenly coated.

5Transfer the mixture to a greased baking dish, spreading it out evenly. Cover the dish with aluminum foil.

6Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to become slightly crispy.

7Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions (2) before serving.