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
- 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 the 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 and minced garlic until translucent (about 3–5 minutes).
- In a large mixing bowl, combine uncooked rice, chicken broth, milk, salt, pepper, thyme, and the sautéed mixture.
- Fold in shredded chicken, carrots, peas, corn, mushrooms, and half of the cheese until well mixed.
- Pour into the prepared baking dish and top with remaining cheese.
- Cover with foil and bake for 45–50 minutes until bubbly.
- Optional: Uncover and broil for an additional 5–10 minutes for a golden finish.
- Let rest for 5–10 minutes before serving; garnish with chopped parsley or chives.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 370
- Sugar: 4g
- Sodium: 610mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg