Creamy Broccoli Cheddar Chicken & Rice Casserole

1.Preheat your oven to 190°C (375°F) and lightly grease a 23x33 cm baking dish.

2.In a large skillet over medium-high heat, add the olive oil and brown the chicken thigh pieces for 3-4 minutes until golden but not fully cooked through; season with salt, pepper, garlic powder, and onion powder.

3.In a large mixing bowl, whisk together the condensed broccoli cheese soup and chicken broth until smooth.

4.Stir the uncooked white rice, frozen sweet peas, and half of the shredded cheddar cheese into the soup mixture.

5.Add the browned chicken thighs to the bowl and toss until everything is evenly coated in the sauce.

6.Pour the mixture into the prepared baking dish and spread it into an even layer, ensuring the rice is submerged in the liquid.

7.Cover the dish tightly with aluminum foil and bake for 45 minutes until the rice is tender and the chicken is cooked through.

8.Remove the foil, sprinkle the remaining cheddar cheese over the top, and combine the crushed crackers with melted butter to sprinkle over the cheese.

9.Bake uncovered for an additional 10-15 minutes until the cheese is bubbly and the cracker crumble is golden brown.

10.Let the casserole rest for 5-10 minutes before serving to allow the sauce to thicken.