I know dinner can sometimes just feel overwhelming. You have to figure out what to eat every.single.day. So I know how tempting it is to just toss a can of Cream of Chicken/Mushroom/Celery in with some chicken and call it a day. It’s easy, fast and cheap. But it doesn’t always taste as good as it could if you eliminated the can and used all fresh ingredients.
That’s what this casserole recipe does. The ingredients are simple and all things I always seem to have on hand. The finished project will melt your taste buds right off. It’s a warm bubbly casserole full of awesome.
2 cups cooked chicken, cubed or shredded
4 tablespoons butter, divided
3 tablespoons flour
1 teaspoon dried thyme
1 cup chicken broth
1 cup milk
Salt and pepper to taste
2 cups cooked rice
1 cup frozen peas, thawed
2 tablespoons dry breadcrumbs
2 tablespoon grated Parmesan cheese
Preheat oven to 400F. Butter a 9 inch round baking dish and set aside.
In a large saucepan over medium heat, melt 3 tablespoons of butter. Whisk in flour and thyme, and cook for 1 minute. Slowly stir in broth and milk, whisking constantly until thick and smooth. Stir in chicken, and salt and pepper to taste.
Add in rice and peas and then pour chicken mixture into the buttered dish. Cube the remaining tablespoon of butter and sprinkle that along with bread crumbs and cheese on top. Bake about 20 to 25 minutes, or until golden and bubbly. Enjoy!