Ingredients:
- 2 Tbsp Unsalted Butter
- 1 small Yellow Onion, finely diced
- 2 cloves Garlic, minced
- 3 Tbsp All-Purpose Flour
- 1 tsp Dried Thyme
- ½ tsp Black Pepper
- 1 (10.5 oz) can Cream of Chicken Soup
- 2 cups Chicken Stock (low sodium, warm)
- 1 cup Full-Fat Sour Cream
- Salt, to taste
- 1 cup Long-Grain White Rice (uncooked)
- 3 cups Cooked Chicken, shredded or cubed
- 5 cups Frozen Mixed Vegetables (do not thaw)
- 5 cups Sharp Cheddar Cheese, grated
- 2 Tbsp Fresh Parsley, chopped (for garnish)
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish. Ensure all ingredients are measured and the chicken stock is heated.
- Melt the butter in a heavy pot or Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
- Sprinkle the flour, thyme, and black pepper over the onion mixture. Cook, stirring constantly, for 1–2 minutes, creating a roux.
- Gradually whisk in the warm chicken stock until smooth. Stir in the canned cream of chicken soup. Bring the sauce to a gentle simmer, whisking until slightly thickened.
- Remove the pot from the heat. Stir in the sour cream until fully incorporated. Taste and adjust salt and pepper seasoning.
- Pour the uncooked long-grain white rice directly into the creamy sauce base and stir well to ensure every grain is coated. Gently fold in the shredded cooked chicken and the frozen mixed vegetables until evenly distributed.
- Pour the entire mixture into the prepared casserole dish, spreading it into an even layer. Cover the dish tightly with aluminum foil. Bake for 30 minutes.
- Carefully remove the foil. Sprinkle the grated sharp cheddar cheese evenly over the top.
- Return the uncovered dish to the oven for 10–15 minutes, or until the cheese is melted, golden, and the sauce is bubbly around the edges.
- Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with fresh chopped parsley.