A comforting and hearty chicken rice casserole baked with creamy cheese sauce and tender chicken, perfect for a family dinner.
2 cups cooked white rice
2 cups cooked chicken breast, shredded
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream
1 cup cream of mushroom soup
1/2 cup milk
1 medium onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
Preheat the oven to 350°F (175°C).
Heat olive oil in a skillet 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, sautéed onion and garlic, frozen peas, sour cream, cream of mushroom soup, milk, shredded cheddar cheese, shredded mozzarella cheese, salt, black pepper, dried thyme, and paprika. Mix well until all ingredients are evenly incorporated.
Transfer the mixture to a greased 9×13 inch baking dish and spread evenly.
Sprinkle the grated Parmesan cheese evenly over the top of the casserole.
Bake uncovered in the preheated oven for 40-45 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.