Instructions

Sauté vegetables, cook chicken:

1. Preheat oven to 350°F. In a large Dutch oven or other heavy, oven-safe pot with a lid, heat 2 Tbsp. olive oil over medium heat. Add onion, carrots, and bell pepper, and cook until softened, about 6 to 8 minutes.
2. Add garlic, thyme, rosemary, onion powder, salt, and pepper. Cook, stirring, 1 minute.
3. Add remaining tablespoon of oil and rice; stir until rice is coated with oil.
4. Add chicken broth, cream, chicken, and cheese. Stir well to combine.

Bake casserole:

1. Cover pan, and transfer to preheated oven. Bake at 350°F until rice is tender and chicken is cooked through, about 50 to 55 minutes, stirring once after 35 minutes.

Add peas, and serve:

1. Remove from the oven, and stir in the peas. Cover and let stand 5 minutes. Serve.