[b]Ingredients:[/b]

2 cups cooked chicken (shredded or chopped; rotisserie or leftover works great)
1 cup long-grain white rice, uncooked
2 cups chicken broth
1 can (10.5 oz) cream of mushroom soup
1 cup frozen peas and carrots (or mixed vegetables)
1 small onion, finely chopped
1 cup shredded cheddar cheese (optional)
1 tsp garlic powder
½ tsp dried thyme (optional)
Salt & pepper, to taste
[b]
Instructions:[/b]

Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large bowl, mix together the chicken broth, cream of mushroom soup, garlic powder, thyme, salt, and pepper.
Stir in the uncooked rice, chicken, onion, peas and carrots, and half the cheese (if using).
Pour mixture into the prepared baking dish and spread evenly.
Cover tightly with aluminum foil and bake for 50–55 minutes, or until rice is tender and liquid is mostly absorbed.
Remove the foil, sprinkle on the remaining cheese, and bake uncovered for another 10 minutes until cheese is melted and bubbly.
Let stand 5–10 minutes before serving. Enjoy this warm, comforting dish with family or friends!

[b][Color=blue]Tip:
“This casserole has been a family favorite for years—simple and satisfying! What’s your go-to ‘taste of home’ meal?”[/color][/b]