Chicken Little Casserole

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
• 2 cups of uncooked white rice
• 4 cups of chicken broth
• 1 can of condensed cream of chicken soup
• 1/2 cup of milk
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of chopped onion
• 1/4 cup of chopped bell pepper
• 1 teaspoon of dried thyme
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 tablespoons of butter
• 1 cup of crushed crackers (such as Ritz or saltines)

Instructions

1. Preheat your oven to 350°F (180°C).
2. In a large skillet, sauté the chicken, onion, and bell pepper in butter until the chicken is cooked through and the vegetables are tender.
3. In a separate pot, bring the chicken broth to a boil. Add the rice and stir to combine. Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
4. In a large mixing bowl, combine the cooked rice, chicken mixture, cream of chicken soup, milk, shredded cheese, thyme, salt, and pepper. Stir until all the ingredients are well combined.
5. Transfer the mixture to a 9x13 inch baking dish and top with crushed crackers.
6. Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is hot and bubbly.