Hearty Family Chicken and Rice Casserole

• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup long grain white rice, rinsed
• 1 ¾ cups low-sodium chicken broth
• 1 cup frozen mixed vegetables (carrots, peas, corn)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 ½ cups shredded sharp cheddar cheese, divided
• 1 cup sour cream
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the garlic and chicken pieces, season with salt, pepper, paprika, and thyme. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked.
3. In a large bowl, combine the rinsed rice, frozen mixed vegetables, sour cream, 1 cup of shredded cheddar cheese, and the cooked chicken mixture. Stir well to combine all ingredients evenly.
4. Pour the chicken broth into the casserole dish. Spread the rice and chicken mixture evenly over the broth without stirring it in. This allows the rice to cook properly as the casserole bakes.
5. Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 35 minutes.
6. Carefully remove the foil, sprinkle the remaining ½ cup shredded cheddar cheese over the top, and return the casserole to the oven uncovered. Bake for an additional 10 minutes, until the cheese is melted and bubbly and the rice is tender.
7. Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Chef tips

• For a lower-fat option, substitute sour cream with plain Greek yogurt or use reduced-fat cheese.
• If you prefer brown rice, increase the baking time to about 60 minutes and add extra broth to ensure the rice cooks fully.
• To add extra flavor, sprinkle some crushed red pepper flakes into the chicken mixture for a mild kick.
• Leftovers keep well in the refrigerator up to 3 days and can be reheated in the microwave or oven covered with foil.