Ingredients
- 4 tablespoons butter
- 3 tablespoons flour
- 1 teaspoon fresh thyme, chopped finely (or ½ teaspoon dried)
- 1/2 cup onions, finely chopped
- 1 garlic clove, minced
- 1 cup chicken broth
- 1 cup milk (or half and half)
- 2 cups chicken, cooked (diced)
- 1 cup mushrooms, fresh (button mushrooms, chopped or sliced)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups rice (cooked long grain white or brown rice)
- 1 cup peas, frozen
- 1/2 cup dry breadcrumbs
- 1/3 cup cheddar cheese, shredded (or cheese of your choice)
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: Grease a 1.5 or 2 quart shallow baking dish.
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Step 3: Spread the cooked rice in the prepared baking dish; set aside.
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Step 4: In a saucepan, melt the butter over medium heat.
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Step 5: Stir in onions and garlic cook for 1 minute.
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Step 6: Whisk in the flour and thyme until mixed.
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Step 7: Add the broth and milk, and whisk until slightly thick and smooth.
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Step 8: Stir in the chicken, mushrooms, salt and pepper; set aside.
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Step 9: Sprinkle the peas evenly over the rice.
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Step 10: Pour the creamed chicken mixture over the rice and peas.
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Step 11: Sprinkle cheese and breadcrumbs over the top of casserole.
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Step 12: Bake at 350 degrees uncovered for 25-30 minutes or until hot and bubbly.
We hope you enjoy this recipe!
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