Stir in the rice and cook for 1-2 minutes, until slightly toasted.
Add the chicken broth, milk, sour cream, dried thyme, rosemary, parsley, salt, and pepper. Stir to combine.
Assemble the Casserole:
Transfer the rice mixture to a 9×13-inch baking dish. Spread it evenly across the bottom.
Place the seared chicken on top of the rice mixture.
If using, sprinkle shredded cheddar cheese over the top of the chicken and rice.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the rice is tender. If you added cheese, it should be melted and bubbly.
Cool and Serve:
Let the casserole cool for a few minutes before serving. This allows the rice to set and makes it easier to serve.
Tips:
Vegetable Add-ins: Feel free to add other vegetables like carrots, corn, or bell peppers to the casserole.
Make Ahead: You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking from cold.
This homemade baked chicken and rice casserole is a comforting, hearty dish that’s made with wholesome ingredients and is sure to be a family favorite!
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