Ingredients:

  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups cooked chicken, shredded or diced
  • 1 cup long-grain white rice
  • 3 cups chicken broth
  • 1 cup heavy cream or whole milk
  • 1 teaspoon salt (more to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 cup frozen mixed vegetables (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet over medium heat, melt butter. Add chopped onion and sauté until translucent (about 3–4 minutes). Stir in minced garlic and sauté for another minute until fragrant.
  3. Add shredded chicken to the skillet, stirring to combine. Add rice, chicken broth, cream (or milk), salt, pepper, thyme, and parsley. Mix everything thoroughly and bring to a simmer.
  4. Pour the mixture into a greased baking dish, spreading it evenly. If using, sprinkle frozen mixed vegetables on top.
  5. Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes until the rice is tender and the top is golden.
  6. Remove from the oven and let it cool for a few minutes before serving.