Chicken Rice Casserole

Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes until softened, then stir in the minced garlic and cook for 1 more minute until fragrant.

Add the chicken pieces to the skillet, season with thyme, paprika, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked through.

Spread the uncooked rice evenly in the prepared baking dish. Top with the chicken and onion mixture from the skillet, then scatter the frozen peas and carrots over everything.

In a measuring cup or bowl, whisk together the chicken broth and milk, then pour this liquid evenly over the casserole. Sprinkle the shredded cheddar cheese across the top and dot with the small pieces of butter.

Cover the baking dish tightly with foil and bake for 45 minutes. Then remove the foil and bake for another 15-20 minutes until the rice is tender, the liquid is absorbed, and the top is golden and bubbly.

Let the casserole rest for 10 minutes before serving to allow the rice to fully absorb any remaining liquid and the flavors to settle.