Instructions

1. Preheat oven to 350 degrees F.
2. In a large skillet on medium-high heat, sauté the carrots, celery, onion and garlic for about 5 minutes, or until the onions have softened and garlic is fragrant
3. Add the cream of chicken soup, broth, sour cream, parsley, salt and pepper into the skillet and stir to combine with the vegetables and incorporate the wet ingredients together
4. Spray a large casserole dish with a cooking oil. Pour the vegetable and soup mix into the casserole dish. Add in the chicken and stir, then add in the cooked rice and stir
5. Flatten out the top so it’s in an even layer and then layer the cheese over top
6. Bake uncovered for 35-40 minutes, or until the top is golden brown