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Heat 2 Tbsp olive oil in a large pan over medium high heat.
Add 2 diced boneless skinless chicken breasts (cut into 1-inch pieces), ½ chopped onion, 1 tsp salt, and 1 tsp black pepper to the skillet. Cook for 3–4 minutes per side until the chicken is browned.
Add 1 tsp minced garlic and cook for 1 minute until fragrant.
Stir in 3 cups chicken broth, 1 (12 oz) package frozen peas and carrots, 1 (10.5 oz) can cream of chicken soup, and 1½ cups white rice. Bring the mixture to a boil.
Cover and reduce the heat to low.
Cook covered for 17-20 minutes until most of the water is absorbed.
Remove from heat and stir in 2 cups shredded cheddar cheese until melted.
Serve warm and enjoy!