Description
The ultimate comfort food mashup that’s ready to become your new weeknight hero – creamy, cheesy, and so good you’ll be sneaking seconds before the dishes are done.
Ingredients
Scale
- 2 cups white rice, uncooked
- 4 cups chicken broth
- 2 tablespoons butter
- 1 medium onion, finely diced (about 1 cup)
- 2 carrots, peeled and diced (about 3/4 cup)
- 2 celery stalks, diced (about 3/4 cup)
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded or cubed (about 1 pound)
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 350°F and lightly grease a 9×13 inch baking dish.
- In a large skillet over medium heat, melt butter and sauté onions, carrots, and celery for 5-7 minutes until softened. Add garlic and cook for 30 seconds more.
- Add both cans of soup, sour cream, thyme, salt, and pepper to the skillet. Stir until well combined.
- Fold in the cooked chicken and frozen peas, mixing gently until evenly distributed.
- Spread uncooked rice evenly in the prepared baking dish. Pour chicken broth over the rice.
- Spoon the chicken and vegetable mixture over the rice and broth. Top with 1 cup of shredded cheese.
- Cover tightly with aluminum foil and bake for 45 minutes.
- Check if rice is tender. If not, recover and bake 10-15 minutes more.
- Once rice is cooked, remove foil, sprinkle with remaining 1/2 cup cheese, and return to oven uncovered for 10-15 minutes until cheese is melted and golden.
- Let rest for 10 minutes before serving.