Ingredients:

  • 3 lbs boneless, skinless chicken thighs, cubed
  • 3 cups cooked long-grain white rice
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 small yellow onion, finely diced
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup sour cream
  • 1/4 cup whole milk
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups crushed butter crackers
  • 4 tbsp unsalted butter, melted
  • 2 cups shredded sharp cheddar cheese

Instructions:

  1. In a large mixing bowl, combine the cubed chicken thighs, cooked rice, carrots, celery, and onion. Toss gently to ensure the vegetables are evenly distributed.
  2. Whisk together the cream of chicken soup, sour cream, milk, garlic, thyme, salt, and pepper until smooth.
  3. Pour the sauce mixture over the chicken and rice base. Fold with a rubber spatula until the ingredients are fully coated and glossy.
  4. Transfer the mixture into a 9x13 inch ceramic or glass baking dish.
  5. Spread the shredded cheddar cheese in an even layer over the top.
  6. In a small bowl, stir the melted butter into the crushed crackers. Sprinkle the cracker mixture over the cheese.
  7. Bake at 350°F (175°C) until the edges are bubbling and the topping is a deep golden brown (approximately 30 minutes).
  8. Let the dish rest for 5 minutes before serving to allow the sauce to set.