Chicken and Rice Casserole

Ingredients

• 2 cups cooked shredded chicken
• 3 cups cooked long-grain white rice
• 1 tbsp unsalted butter
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 1 1/2 cups low-sodium chicken broth
• 1 cup milk
• 3 tbsp all-purpose flour
• 1 1/2 cups shredded cheddar cheese, divided
• 1/2 tsp dried thyme
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/2 cup buttery cracker crumbs or panko

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish. Have the cooked chicken and rice ready before you start the sauce so the casserole can be assembled while the mixture is still warm.
2. Step 2.Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, stirring often, until it becomes soft and translucent without taking on too much color.
3. Step 3.Add the minced garlic and cook for about 30 seconds, then sprinkle the flour over the onions. Stir constantly for 1 minute so the raw flour taste cooks out and the mixture looks evenly coated.
4. Step 4.Slowly whisk in the chicken broth, followed by the milk, adding each in a steady stream so the flour mixture stays smooth. Keep stirring until the sauce gently simmers and thickens enough to coat a spoon.
5. Step 5.Stir in the thyme, salt, black pepper, peas and carrots, and 1 cup of the cheddar. Reduce the heat to low and stir just until the cheese melts; avoid a hard boil because dairy sauces can become grainy.
6. Step 6.Add the cooked chicken and cooked rice to the skillet and fold gently until every portion is coated with sauce. If the mixture looks unusually dry, stir in a small splash of broth before transferring it to the baking dish.
7. Step 7.Spread the mixture evenly in the prepared baking dish, pressing it lightly into the corners without compacting the rice. Sprinkle the remaining 1/2 cup cheddar evenly over the surface.
8. Step 8.Combine the cracker crumbs or panko with a teaspoon of melted butter if desired, then scatter the crumbs over the cheese to create a crisp topping that contrasts with the creamy casserole underneath.
9. Step 9.Bake uncovered for 25–30 minutes, until the edges are bubbling and the center is piping hot. If you use a thermometer, the middle of the casserole should reach at least 165°F before serving.
10. Step 10.Let the casserole rest for 8–10 minutes before spooning it out. The short rest helps the sauce settle around the rice, making the servings neater and reducing the chance of burning your mouth.