Chicken and Rice Casserole

Ingredients

• 2 lbs boneless, skinless chicken breasts, cubed
• Salt and pepper to taste
• 2 cups uncooked long-grain white rice
• 1 can (10.5 oz) cream of mushroom soup
• 1 can (10.5 oz) cream of chicken soup
• 2 cups chicken broth
• 1 cup sour cream
• 1 onion, finely chopped
• 2 cups of mixed vegetables (carrots, peas, and corn)
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
2. Season cubed chicken with salt and pepper. Sauté in a skillet until golden brown, about 5-7 minutes per side. Remove and set aside.
3. In a large mixing bowl, combine uncooked rice, cream of mushroom soup, cream of chicken soup, chicken broth, and sour cream. Stir until smooth.
4. Add chopped onion, mixed vegetables, garlic powder, dried thyme, and paprika to the rice mixture. Stir in cooked chicken pieces.
5. Pour the mixture into the prepared baking dish and top with shredded cheddar cheese.
6. Bake for 45-50 minutes until rice is tender and cheese is melted and bubbly.
7. Let sit for 10 minutes before serving.