Preheat the oven. Set your oven to 350°F.

Prepare the rice mixture. In an oven-safe skillet, combine the French onion soup, beef consommé, and uncooked rice. Stir everything together, then spread the mixture evenly across the skillet.

Add the butter. Arrange the sliced butter over the rice mixture.

Season the chicken. Mix the garlic powder, black pepper, and salt in a small bowl. Season both sides of the chicken breasts, then arrange them on top of the rice.

Make the sour cream topping. In a separate bowl, mix the sour cream and dry onion soup mix. Spread the mixture over the chicken.

Add the cheese and croutons. Sprinkle half of the crushed croutons over the chicken. Place a slice of Provolone cheese on each piece, cutting the slices in half if needed. Sprinkle the remaining croutons over the cheese.

Bake. Cover the skillet with a lid or foil and bake for 1 hour, or until the chicken is cooked through and the rice is tender.

Broil and garnish. Remove the cover and broil for a few minutes until the cheese is bubbly and the croutons are lightly toasted. Garnish with fresh parsley if desired, then serve warm.