Preheat oven to 325F degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Spray an oblong glass baking dish with baking spray.
Prepare the Ingredients
Using a vegetable peeler and knife with a cutting board, peel and slice the carrots. Slice the celery. Dice the sweet onion.
Place butter in a microwave-safe bowl or glass measuring cup and heat in microwave for 20-30 seconds until melted.
Assemble the Casserole
In a large bowl, mix together the melted butter, chicken broth, creamed soups, sour cream, prepared carrots, celery, and onion, dried parsley, and the Jasmine rice.
Pour half of the rice mixture into the prepared baking dish.
Place the boneless, skinless chicken breasts on top of the rice.
Cover with the remaining rice mixture. Sprinkle with kosher salt and freshly ground black pepper.
Bake in preheated oven for 2 hours or until the chicken is cooked through and the rice is tender. Allow to cool for 10 minutes before serving. Serves 8.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.