Lemony Chicken and Rice Casserole

Preheat your oven to 350°F (175°C).

Steam the frozen broccoli in the microwave for about 5 minutes to soften it.

Add the steamed broccoli to a 9x13 inch baking dish and use a fork to break up any large chunks.

Stir in the sun-dried tomatoes, a teaspoon of the oil from the tomato jar, and the juice of one lemon.

Add the two packets of chicken flavored rice mix, the zesty Italian dressing mix, and crushed red pepper flakes to the dish.

Pour in 4 cups of water and stir everything together until well combined.

Nestle the chicken tenders into the rice mixture in a single layer.

Cut the butter into small pats and place them over the top of the chicken and rice.

Sprinkle paprika over the top for color.

Cover the baking dish tightly with aluminum foil.

Bake for 40 minutes, or until the liquid is absorbed and the chicken is cooked through.

Let rest for a few minutes before serving. Top with optional parmesan cheese if desired.