½ cup grated Parmesan cheese
Crunchy Finish (Optional but Loved by My Family):
1 cup crushed buttery crackers (like Ritz)
2 tablespoons melted butter
Step-by-Step Instructions
Step 1: Cook the Chicken
If you’re starting with raw chicken:
Poach the chicken: Place chicken breasts in a large pot and cover with water or chicken broth. Add salt, pepper, garlic powder, and onion powder.
Bring to a boil, then reduce to a simmer and cook for 12–15 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken and let it cool slightly before shredding with two forks.
Shortcut: Use store-bought rotisserie chicken—shred and set aside.
Step 2: Make the Rice
In a medium saucepan, combine the rice, chicken broth, and butter.
Bring to a boil, then cover and reduce to a low simmer for 15–18 minutes, or until the rice is tender and the liquid absorbed.
Fluff with a fork and set aside.
Step 3: Prepare the Creamy Sauce
In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, thyme, paprika, ground mustard, and parsley.
Taste and adjust seasoning with salt and pepper if needed.
Step 4: Combine Everything
Preheat your oven to 350°F (175°C).
