• Preheat oven to 325℉. 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 1 cup carrots. Slice 1 cup celery. Dice 1 cup sweet onion.
• Place 1/2 cup 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, 2 cups chicken broth, 10.5 oz cream of mushroom soup, 10.5 oz cream of celery soup, 10.5 oz cream of chicken soup, 1 cup sour cream, prepared carrots, celery, and onion, 1 teaspoons dried parsley, and 1 1/2 cups jasmine rice (uncooked).
• Pour half of the rice mixture into the prepared baking dish.
• Place 8 pieces boneless chicken breasts on top of the rice.
• Cover with the remaining rice mixture. Sprinkle with 1/2 teaspoon kosher salt and 1/2 teaspoon 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.