Busy Day Chicken and Rice Casserole

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups cooked chicken, diced
• 1 cup long grain rice
• 1 can (10 3/4 ounce) condensed cream of chicken soup
• 1 cup low-sodium chicken broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon ground black pepper
• 1 cup frozen mixed vegetables

Directions

1. Preheat oven to 350 degrees F.
2. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the chicken and cook for 1 minute. Add the rice and cook for 1 minute more.
4. Add the soup, broth, oregano, basil, thyme, and pepper to the skillet and stir to combine.
5. Pour the mixture into a 9x13-inch baking dish. Stir in the frozen vegetables.
6. Bake for 30 minutes, or until the casserole is hot and bubbly.

Interesting Facts

• You can make this casserole ahead of time and refrigerate it until you're ready to bake it.
• You can also freeze it for up to 3 months.
• You can use any type of cooked chicken in this casserole, such as rotisserie chicken or leftover roasted chicken.
• This casserole can be served with a salad or steamed vegetables for a complete meal.