Ingredients:

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups cooked chicken, shredded
  • 1 1/2 cups uncooked long-grain rice
  • 4 cups chicken broth
  • 1 can (10.75 ounces) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1/2 cup frozen peas
  • 1/4 cup shredded cheddar cheese (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until softened, about 5 minutes. Stir in thyme, rosemary, salt, and pepper.
  2. In a lightly greased 9x13 inch baking dish, spread uncooked rice evenly across the bottom. Top with shredded chicken and frozen peas.
  3. In a large bowl, whisk together chicken broth, condensed cream of mushroom soup, and milk until smooth.
  4. Pour the broth mixture over the chicken and rice in the baking dish. Cover tightly with foil. Bake in a preheated oven at 375°F (190°C) for 40 minutes, or until the rice is tender and the liquid is absorbed.
  5. Remove foil, sprinkle with shredded cheddar cheese (if using), and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  6. Let stand for 10 minutes before serving.