Follow these steps to create a dish that will warm both your kitchen and your heart:

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent and fragrant, about 3-4 minutes.
3. Add the uncooked rice to the saucepan, stirring to coat it with the oil and onion mixture. Cook for an additional 2 minutes to toast the rice slightly.
4. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is mostly cooked.
5. In a large mixing bowl, combine the cream of mushroom soup, sour cream, shredded chicken, thyme, salt, and pepper. Stir in the cooked rice mixture, followed by the peas and half of the cheddar cheese.
6. Transfer the mixture to a greased 9×13 inch baking dish, spreading it evenly. Sprinkle the remaining cheddar cheese and breadcrumbs over the top.
7. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
8. Let it cool for a few minutes before serving, allowing the flavors to meld beautifully.

As you prepare this dish, remember that cooking is about engaging your senses. Just like how my abuela taught me, let the aromas guide you and adjust the seasonings to your liking!