A comforting and creamy chicken rice casserole baked with melted cheese, perfect for a hearty family meal.
2 cups cooked white rice
2 cups cooked chicken breast, shredded
1 cup frozen peas, thawed
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 can (10.5 ounces) condensed cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 small onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
2 tablespoons olive oil
Preheat the oven to 350°F (175°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent, about 3-4 minutes.
In a large mixing bowl, combine the cooked rice, shredded chicken, thawed peas, sautéed onion and garlic, cream of chicken soup, sour cream, milk, salt, black pepper, and dried thyme. Mix well until all ingredients are evenly incorporated.
Stir in 1/2 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese into the mixture.
Transfer the mixture into a greased 9×13 inch baking dish and spread evenly.
Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese on top is melted and bubbly and the casserole is heated through.
Remove from the oven and let the casserole rest for 5 minutes before serving.