Little Hen AKA Chicken Little Casserole

Ingredients

• 2 lbs chicken breast, cubed
• 1 cup rice
• 2 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 cup shredded cheddar cheese
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• 2 tbsp olive oil
• 1/2 cup breadcrumbs (optional)
• 2 tbsp butter, melted (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Grease a large casserole dish with olive oil.
2. In a skillet over medium heat, add olive oil and sauté the onions and garlic until fragrant, about 3 minutes.
3. Add the cubed chicken to the skillet. Season with salt, pepper, thyme, and rosemary. Cook until the chicken is browned on all sides.
4. Transfer the chicken mixture to the prepared casserole dish. Stir in rice, chicken broth, cream of chicken soup, and sour cream until well combined.
5. Fold in the mixed vegetables and half of the shredded cheddar cheese.
6. Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes.
7. Remove the foil and sprinkle the remaining cheese over the top. Optionally, combine breadcrumbs with melted butter and sprinkle over the cheese for a crunchy topping.
8. Bake uncovered for another 15-20 minutes, or until the cheese is bubbly and golden brown.
9. Allow the casserole to cool for 5 minutes before serving. This resting period helps the flavors meld and makes serving easier.