Every time this cheesy dish is served, my husband’s eyes sparkle with joy.

Preheat your oven to 350°F (175°C).

In a large skillet, melt the butter over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.

Add the uncooked rice to the skillet and stir for 2 minutes, allowing the rice to toast slightly.

Stir in the chicken broth, milk, cream of mushroom soup, salt, pepper, thyme, and paprika. Bring the mixture to a gentle simmer.

Once simmering, add the shredded chicken and mix well.

Transfer the mixture to a greased 9×13 inch baking dish.

Sprinkle the cheddar and Parmesan cheeses evenly over the top.

Cover the dish with foil and bake in the preheated oven for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Let the casserole cool for a few minutes before serving.

For a twist, try using a different type of cheese such as Gruyère or mozzarella for a unique flavor profile. You can also add vegetables like peas, broccoli, or bell peppers to increase the nutritional value and add more color. If you’re looking for a bit of spice, consider adding a dash of cayenne pepper or a chopped jalapeño. For a gluten-free version, ensure that the cream of mushroom soup is gluten-free or make your own from scratch.