Chicken and Rice Casserole

1.Preheat your oven to 190°C. Grease a 9x13 inch (23x33 cm) casserole dish with butter or cooking spray.

2.In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.

3.Add the cubed chicken to the skillet. Season lightly with salt, pepper, and dried thyme. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on the outside but not fully cooked through.

4.Stir the uncooked rice into the chicken mixture. Cook for 1 minute, stirring constantly, to toast the rice slightly.

5.In a separate bowl, whisk together the cream of chicken soup, chicken broth, and milk until smooth. Pour this mixture over the chicken and rice in the skillet. Bring the mixture to a gentle simmer.

6.Remove the skillet from the heat. Stir in the remaining 1 tsp of kosher salt and the chopped parsley (if using).

7.Pour the entire mixture into the prepared 9x13 inch casserole dish, spreading it evenly. Cover the dish tightly with aluminum foil.

8.Bake for 40 minutes. The rice should be mostly tender and the liquid mostly absorbed.

9.Remove the casserole from the oven. Carefully remove the foil and sprinkle the shredded cheese evenly over the top.

10.Return the casserole to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and lightly golden brown.

11.Let the casserole rest for 10 minutes before serving. This allows the rice to fully absorb any remaining moisture and the casserole to set.