Classic Cream of Mushroom Cheesy Chicken and Rice Casserole

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

1. Preheat the oven to 375°F. 10 min
2. Cut 1½ pounds boneless skinless chicken breasts into 1-inch cubes and season with ¾ teaspoon kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika. 6 min
3. Finely dice the yellow onion. 4 min
4. Shred 1½ cups sharp cheddar cheese and divide into two ¾-cup portions; thaw 1 cup frozen peas. 4 min
5. Timing-sensitive step. Melt 1 tablespoon unsalted butter in a large oven-safe skillet or sauté pan over medium-high heat, add the seasoned chicken cubes in a single layer, and sear 4–5 minutes, turning once, until golden on the outside (they will finish cooking in the oven). 6 min
6. Timing-sensitive step. In the same skillet (or a 9×13-inch baking dish if using rotisserie chicken), sauté the diced onion in the residual butter over medium heat for 3–4 minutes until softened. 4 min
7. Add both 10.5 oz cans of condensed cream of mushroom soup, 1½ cups chicken broth, and ½ cup sour cream to the skillet with the onion; stir until smooth and well combined. 3 min
8. Stir in 1 cup uncooked long-grain white rice, the thawed peas, and ¾ cup of the shredded cheddar; fold in the seared chicken (or rotisserie chicken) and spread the mixture evenly in a greased 9×13-inch baking dish. 3 min
9. Cover the dish tightly with aluminum foil and bake at 375°F for 40 minutes, until the rice is tender and the liquid is mostly absorbed. 40 min
10. Remove the foil, scatter the remaining ¾ cup shredded cheddar evenly over the top, and bake uncovered for an additional 10 minutes until the cheese is melted and bubbly. 10 min
11. Let the casserole rest for 5 minutes, then garnish with 2 tablespoons chopped fresh parsley (optional) and serve straight from the dish. 5 min