Chicken and Rice Casserole

Preheat the oven to 350°F (175°C).

In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the rice and toast for about 2 minutes, stirring frequently.

Add diced onion to the pan and cook for 3-4 minutes until translucent and fragrant.

Stir in the diced chicken breast and cook for 5-7 minutes until lightly browned.

Add the mixed vegetables and cook for an additional 3 minutes until they are tender.

In a large mixing bowl, combine the chicken and rice mixture with the chicken broth and cream of chicken soup. Season with salt, pepper, and optional herbs.

Pour the mixture into a greased baking dish, spreading it evenly.

Sprinkle shredded cheese on top.

Place the baking dish in the oven and bake for 30 minutes, or until hot and bubbling, and the cheese is melted and slightly golden.

Let it cool for a few minutes before serving.