★Ingredients
- 1 cup (200g) rice, uncooked
- 1 lb (450g) chicken breasts, cut into bite-sized pieces
- 1 cup (240ml) heavy cream or milk
- 1 cup (240ml) chicken broth
- 1 can (10.5 oz or 300g) cream of chicken soup
- 2 cloves garlic, minced
- 1 cup (150g) frozen peas and carrots (optional)
- 1 onion, chopped
- 1 tsp dried thyme (or other herbs of your choice)
- 1 cup (100g) shredded cheddar cheese (optional)
- 2 tbsp olive oil or butter
- Salt and pepper, to taste
★Instructions
Preheat Oven: Preheat your oven to 375°F (190°C).
Cook Chicken: In a large skillet, heat the olive oil or butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute. Add the chicken pieces and cook until they are no longer pink, about 5-7 minutes. Season with salt, pepper, and thyme.
Combine Ingredients: In a large mixing bowl, combine the cream of chicken soup, heavy cream (or milk), and chicken broth. Stir until well blended. Add the uncooked rice and mix well.
Assemble Casserole: In a greased 9×13-inch baking dish, spread the chicken mixture evenly. Pour the soup and rice mixture over the chicken. If using, add the frozen peas and carrots on top.
Bake: Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the rice is cooked and the casserole is bubbly and golden.
Add Cheese (Optional): If desired, sprinkle shredded cheddar cheese over the top during the last 5 minutes of baking.
Enjoy!