Chicken and Rice Casserole (Print Version)
# Ingredients:
01 -
4 tablespoons unsalted butter.
02 -
¼ cup minced onion.
03 -
8 ounces mushrooms, sliced.
04 -
½ teaspoon dried thyme.
05 -
1 teaspoon kosher salt.
06 -
½ teaspoon black pepper.
07 -
2½ cups chicken broth.
08 -
1¼ cups white rice, uncooked.
09 -
3 cups diced cooked chicken.
10 -
2 cups frozen peas and carrots.
11 -
1½ cups milk.
12 -
4 ounces cream cheese.
13 -
½ cup Greek yogurt or sour cream.
14 -
2 cups shredded cheddar, divided.
15 -
¼ cup parmesan cheese.
16 -
1 tablespoon parsley for garnish.
# Instructions:
01 -
Heat oven to 350°F. Grease 9x13 baking dish.
02 -
Cook onion, mushrooms and seasonings in butter until tender, 5-6 minutes.
03 -
Toast rice 1-2 minutes, add broth. Simmer covered 15 minutes, rest 10 minutes.
04 -
Add chicken, vegetables, milk, cream cheese, yogurt, and 1 cup cheddar.
05 -
Transfer to dish, top with remaining cheese. Cover and bake 15 minutes, uncover 10 minutes more.
# Notes:
01 -
Let rest 5 minutes before serving.
02 -
Can use sour cream instead of yogurt.