Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup long grain white rice
- 2 ½ cups chicken broth
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup frozen peas
- 1 cup sliced carrots
- 1 small onion, diced (optional)
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 tablespoons butter
- ½ cup frozen corn
- ½ cup sliced mushrooms
- Chopped parsley or chives
- Crushed crackers or breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, melt butter and sauté diced onion until translucent; add minced garlic for another minute.
- In a large mixing bowl, combine uncooked rice, chicken broth, milk, salt, pepper, thyme, and the sautéed mixture; stir well.
- Fold in shredded chicken and vegetables along with half of the cheese until combined.
- Pour the mixture into the prepared baking dish and top with remaining cheese.
- Cover with aluminum foil and bake for 45–50 minutes until bubbly.
- For a golden top, broil uncovered for an additional 5–10 minutes.
- Let it rest for 5–10 minutes before serving; garnish with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg