Chicken and Rice Casserole

Instructions

1. Prepare the ingredients
   Preheat oven to 375°F (190°C). Rinse the rice under cold water until the water runs clear. Cut the chicken into bite-sized pieces and dice all vegetables. Measure out all remaining ingredients.
2. Sauté the vegetables
   In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add onions, carrots, and celery, cooking until softened, about 5-7 minutes. Add garlic powder and thyme, stirring to combine.
3. Cook the chicken
   Increase heat to medium-high and add chicken pieces to the skillet. Season with salt and pepper. Cook until chicken is just browned on the outside but not fully cooked through, about 5 minutes.
4. Add rice and liquid
   Stir in the uncooked rice, coating it with the oil and vegetable mixture. Pour in the chicken broth and bring to a simmer. Cover the skillet with a tight-fitting lid or aluminum foil.
5. Bake the casserole
   Transfer the covered skillet to the preheated oven and bake for 20 minutes, or until the rice is almost tender and most of the liquid is absorbed.
6. Add final ingredients
   Remove from oven and carefully stir in heavy cream, frozen peas, and half of the shredded cheese. Sprinkle the remaining cheese on top. Return to oven, uncovered, for an additional 10-15 minutes until the cheese is melted and golden.
7. Rest and garnish
   Remove from oven and let stand for 5-10 minutes to allow the casserole to set and flavors to meld. Sprinkle with fresh parsley before serving.