Creamy Chicken and Rice Casserole

This Creamy Chicken and Rice Casserole combines tender chicken, hearty canned potatoes, and vibrant carrots in a comforting, creamy sauce enriched with half and half and Parmesan cheese. The dish is baked to perfection, creating a delightful blend of textures and flavors that is both satisfying and easy to prepare. It's a perfect meal for family gatherings or a cozy weeknight dinner, meeting various dietary preferences with its wholesome ingredients.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup chicken broth
• 1 cup half and half
• 1 cup canned potatoes, drained and cubed
• 1 cup carrots, diced
• 1 cup cooked rice
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, chicken broth, half and half, canned potatoes, diced carrots, and cooked rice.
3. Add in the garlic powder, onion powder, thyme, paprika, salt, and pepper. Mix until well combined.
4. Fold in the grated Parmesan cheese, reserving a small amount for topping.
5. Lightly grease a baking dish with olive oil and pour the mixture into the dish, spreading it evenly.
6. Sprinkle the reserved Parmesan cheese on top.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
9. Allow to cool for a few minutes before serving.