Creamy baked chicken and rice casserole made with tender chicken, vegetables, and melted cheese for an easy comfort meal.

4 tablespoons unsalted butter

1/4 cup finely chopped onion

8 ounces white mushrooms, sliced

1/2 teaspoon dried thyme

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 1/2 cups low-sodium chicken broth

1 1/4 cups uncooked long grain white rice

3 cups cooked chicken breast, diced

2 cups frozen peas and carrots, thawed and dried

1 1/2 cups milk

4 ounces cream cheese

1/2 cup plain Greek yogurt or sour cream

2 cups shredded cheddar cheese, divided

1/4 cup grated parmesan cheese

1 tablespoon chopped fresh parsley

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1. Preheat oven to 350°F and grease a 9×13-inch baking dish.

2. Melt butter in a saucepan and cook onion, mushrooms, thyme, salt, and pepper until softened.

3. Stir in rice, toast briefly, then add broth and simmer covered until tender.

4. Mix chicken, vegetables, milk, cream cheese, yogurt, and half the cheddar into the rice.

5. Transfer to baking dish and top with remaining cheddar and parmesan.

6. Cover and bake, then uncover until bubbly and golden.

7. Rest briefly and garnish with parsley.

Let the casserole rest before serving so it sets properly. Add a splash of milk when reheating for best texture.