Chicken Rice Casserole

From Beth

Ingredients

  • 4 Tbsp. butter, divided
  • 3 Tbsp. flour
  • 1 tsp. dried thyme
  • 1 cup chicken broth
  • 1 cup milk
  • 2 cups diced cooked chicken
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 cups cooked rice
  • 3/4 cup frozen peas, thawed
  • 1 Tbsp dry breadcrumbs
  • 1 Tbsp grated Parmesan cheese

Directions

  1. Melt 3 Tbsp butter in a saucepan over medium heat. Whisk in flour and thyme and cook for 1 minute. Gradually stir in broth and milk, stirring until thick and smooth. Stir in chicken and add salt and pepper; set aside.
  2. Grease a 1-1/2 quart shallow baking dish. Spread rice in prepared baking dish, sprinkle with the peas and then pour creamed chicken mixture over.
  3. Dot with remaining tablespoon of butter and sprinkle with bread crumbs and cheese which you mix together.
  4. Bake at 400° until hot and bubbly, about 20-25 minutes.