Ingredients:

  • 1 ½ pounds boneless, skinless chicken breasts, diced
  • 1 cup white rice, uncooked
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas and carrots mix
  • 2 cups chicken broth
  • 1 cup cream of chicken soup
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • ½ teaspoon black pepper
  • 1 cup shredded cheddar cheese, optional

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Rinse the rice under cold water and combine rice with 1 ¼ cups of chicken broth in a pot; bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes until all liquid is absorbed.
  3. In a large mixing bowl, combine diced chicken, onion, garlic, peas and carrots, cooked rice, cream of chicken soup, remaining chicken broth, thyme, salt, and pepper; mix well.
  4. Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
  5. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil, sprinkle cheese on top if using, and bake for an additional 15 minutes until cheese is melted and the casserole is bubbly.
  6. Ensure the chicken reaches an internal temperature of 165°F (74°C).
  7. Let rest for 5 minutes before serving.