This is as easy as it is good.  It’s not spicy but it’s tasty.  It’s homey comfort food to the max. I had some roasted garlic from a dish I made the night before, but you don’t have to use garlic.  Or you could add a minced red bell pepper when you sprinkle the onions over the rice.  Or perhaps frozen peas.  I haven’t tried this with chicken breasts, so I can only warrant that this method produces tender dark meat with really good skin (it’s not crispy but it’s good!)  This reminds me of the baked chicken at Picadilly’s and that’s a good thing!

When you add the chopped onions, you can substitute a package of frozen onions and peppers.  Stirring in roasted garlic is optional.  Leftovers are very good — in fact, when you heat this up the second time, the rice is crispy around the edges and the bottom of the casserole and it’s delicious!