2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup uncooked long-grain white rice

1 can (10.5 ounces) cream of chicken soup (or substitute cream of mushroom)

1 cup sour cream (or Greek yogurt for a tangier profile)

1½ cups shredded cheddar cheese, divided

2 cups chicken broth (low sodium recommended)

1 cup frozen peas and carrots (no need to thaw)

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

Optional Add-Ins:

½ teaspoon dried thyme or Italian seasoning

½ cup sliced mushrooms

½ cup chopped broccoli florets

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Preheat your oven to 350°F. Lightly grease a 9×13 baking dish with nonstick spray or butter.
In a large mixing bowl, stir together the uncooked rice, chicken broth, garlic powder, onion powder, frozen peas and carrots, and a pinch each of salt and pepper. Ensure the rice is fully submerged in the broth.
Spread the rice mixture evenly in the baking dish, then arrange the chicken pieces on top. Gently press the chicken into the rice mixture so it’s mostly covered by the liquid.
In a medium bowl, combine the cream of chicken soup and sour cream until smooth. Spread this mixture evenly over the chicken.
Cover the dish tightly with foil and bake for 45 minutes.
After 45 minutes, remove the foil and sprinkle 1½ cups of shredded cheddar cheese evenly on top. Return to the oven and bake for another 15 to 20 minutes, until the cheese is melted and slightly golden.
Check for doneness using an instant-read thermometer to ensure the chicken has reached 165°F. The rice should be tender, and most of the liquid should be absorbed.
Let the casserole rest for 5-10 minutes before serving to allow it to firm up slightly, making it easier to cut and serve.

For extra nutrition, try adding chopped broccoli, mushrooms, or spinach to the casserole.
Swap out the chicken for turkey or a blend of sausage and chicken for a different flavor.
Change the cheese to mozzarella, Monterey Jack, or a cheese blend for a different flavor twist.
For a low-carb version, use cauliflower rice instead of regular rice.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
For freezing before baking, assemble the casserole without the cheese topping, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before baking.
For freezing after baking, allow it to cool completely, then portion into airtight containers. Freeze for up to 3 months.