Creamy Chicken and Rice Casserole

1.Preheat your oven to 375°F (190°C).

2.In a medium oven-safe casserole dish, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.

3.Add the uncooked rice to the casserole dish and stir to coat with the onion and garlic mixture.

4.Pour in the chicken broth and milk, then stir in the dried thyme, salt, black pepper, and paprika.

5.Spread the shredded rotisserie chicken evenly over the rice mixture.

6.Cover the casserole dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.

7.Remove the casserole from the oven and carefully lift the foil. Stir the mixture gently to combine the chicken and rice.

8.Add the sour cream and half of the shredded cheddar cheese to the casserole, stirring until creamy and well combined.

9.Sprinkle the remaining cheddar cheese evenly on top of the casserole.

10.Return the casserole to the oven uncovered and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

11.Remove from the oven and let it rest for 5 minutes before serving.

12.Garnish with freshly chopped parsley for a pop of color and freshness.

13.Serve warm and enjoy your comforting creamy chicken and rice casserole.