- 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.
- at 400º about 20-25 min. until hot and bubbly.