Chicken Rice Casserole

Uses no Cream of Whatever soup. A creamy wonderful one dish meal of chicken, rice 'n peas, topped off with a mixture of bread crumbs and Parmesan cheese and baked until golden brown.

by Marie

45 min | 20 min prep

SERVES 4

• 4 tablespoons butter, divided
• 3 tablespoons flour
• 1 teaspoon dried thyme or 1/2 thyme and 1/2 rosemary
• 1 cup chicken broth
• 1 cup milk
• 2 cups diced cooked chicken
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• some garlic powder, dried onions
  
• 2 cups cooked rice
• 3/4 cup frozen peas, thawed
• 3 tablespoon dry breadcrumbs
• 3 tablespoon grated parmesan cheese

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