Creamy Chicken and Rice Casserole

This Creamy Chicken and Rice Casserole combines tender chicken pieces with fluffy rice in a rich cream of chicken sauce. The dish is enhanced with subtle herbs and spices, creating a comforting and satisfying meal. It's perfect for family dinners and can be made ahead of time for busy weeknights.

Ingredients:

• 2 cups cooked rice
• 2 cups cooked chicken, shredded
• 1 can (10.5 oz) cream of chicken soup
• 1 cup chicken broth
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• 2 tablespoons olive oil
• 1/2 cup breadcrumbs (optional for topping)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine the cooked rice, shredded chicken, cream of chicken soup, chicken broth, and frozen mixed vegetables.
3. Add garlic powder, onion powder, dried thyme, salt, and pepper. Mix until well combined.
4. Transfer the mixture to a greased 9x13 inch baking dish.
5. If using, sprinkle shredded cheddar cheese on top.
6. In a small bowl, mix breadcrumbs with olive oil and sprinkle over the casserole for a crunchy topping.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
9. Let it cool for a few minutes before serving.