When everyone took a bite of this casserole, they couldn’t stop eating it

1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare the Casserole Mix:**
– In a large mixing bowl, combine the cream of chicken soup, sour cream, milk, garlic powder, onion powder, salt, pepper, and thyme (if using). Stir until well mixed.

3. **Combine Ingredients:**
– Add the uncooked rice, diced chicken, shredded cheddar cheese, and frozen peas and carrots to the bowl. Mix until everything is evenly coated with the soup mixture.

4. **Transfer to Baking Dish:**
– Grease a 9×13-inch baking dish. Pour the casserole mixture into the dish and spread it out evenly.

5. **Prepare the Topping:**
– In a small bowl, mix the breadcrumbs with the grated Parmesan cheese and olive oil until well combined. Sprinkle this mixture evenly over the top of the casserole.

6. **Bake:**
– Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
– After 45 minutes, remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the casserole is bubbly.

7. **Cool and Serve:**
– Let the casserole cool for a few minutes before serving. This allows the flavors to meld and makes it easier to serve.

**Tips:**
– **Make Ahead:** This casserole can be assembled a day in advance. Just cover and refrigerate it until ready to bake.
– **Customizations:** Feel free to add other vegetables or seasonings according to your taste. For a bit of spice, add some red pepper flakes or a dash of hot sauce.
– **Cheese Variations:** Try using different types of cheese like mozzarella, gouda, or a Mexican cheese blend for varied flavors.

This casserole is hearty, creamy, and packed with flavor—perfect for feeding a crowd or enjoying as leftovers. It’s no wonder everyone couldn’t stop eating it! Enjoy!