Chicken & Rice Casserole

40-45 Minutes4 People

This recipes yields enough food for an average of 4 portions.


4 tbl butter, divided

3 tbl flour

1 tsp dried thyme

1 cup chicken broth

1 cup Borden 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 tbl dry breadcrumbs

1 tbl grated parmesan cheese


Melt 3 tbl butter in saucepan over medium heat. Whisk in flour and thyme, cook 1 min. Gradually stir in broth and milk until thick and smooth. Stir in chicken, add salt and pepper, set aside. Grease a 1 ½ quart shallow baking dish, spread rice in dish, sprinkle with peas, and pour creamed chicken over. Dot with remaining tbl of butter and sprinkle with a mix of bread crumbs and cheese. Bake at 400º about 20-25 min. until hot and bubbly.