Instructions
- Preheat oven to 375°F (190°C). Grease a casserole dish.
- Sauté diced onion and minced garlic in a large skillet until softened and fragrant.
- Add shredded chicken, peas, carrots, cream of mushroom soup, chicken broth, heavy cream, thyme, salt, and pepper. Stir well.
- Simmer over medium heat for 5 minutes.
- Cook rice according to package directions.
- Stir cooked rice into the chicken mixture.
- Pour mixture into the prepared casserole dish and spread evenly.
- Bake for 25-30 minutes, or until golden brown and bubbly.
- Let cool slightly before serving.
Pro Tip: For extra crunch, sprinkle breadcrumbs and cheese on top before baking!
Expert Tips
- Use leftover cooked chicken or rotisserie chicken for convenience.
- Add extra heavy cream or sour cream for a creamier sauce.
- Experiment with other herbs and spices (rosemary, paprika).
- Use brown rice or cauliflower rice for a healthier option.
- For gluten-free, use gluten-free cream of mushroom soup or make your own.
Variations
- Cheesy: Add shredded cheddar or mozzarella before baking.
- Veggie Boost: Include diced bell peppers or mushrooms.
- Low-Carb/Keto: Substitute cauliflower rice for regular rice.
- Mediterranean: Add sun-dried tomatoes, Kalamata olives, and feta cheese.
Serving Suggestions
This casserole is a complete meal on its own, but a fresh salad or steamed veggies make a great side. Crusty bread or dinner rolls are also delicious accompaniments. Pair with a crisp white wine or iced tea.
FAQs
- Q: Can I use brown rice? A: Yes, but it takes longer to cook.
- Q: Can I freeze leftovers? A: Yes, for up to 3 months. Thaw overnight before reheating.
- Q: Can I make it ahead? A: Yes, assemble and refrigerate overnight. Add a few extra minutes to baking time.
Enjoy!
This creamy chicken and rice casserole is a family favorite! Gather your loved ones and enjoy this comforting and delicious meal.