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 for garnish
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a skillet over medium heat, sauté diced onions until translucent; add minced garlic and cook for an additional minute.
- In a large mixing bowl, combine uncooked rice, chicken broth, milk, salt, black pepper, dried thyme, and the sautéed onions/garlic.
- Gently fold in shredded chicken, carrots, peas, and half of the cheddar cheese.
- Pour the mixture into the prepared baking dish and top with remaining cheddar cheese.
- Cover with foil and bake for about 45–50 minutes until bubbly.
- For a golden crust, uncover and broil on high for an additional 5–10 minutes if desired.
- Allow resting for about 5–10 minutes before serving; garnish with chopped parsley or chives.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous portion (300g)
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg