Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken works beautifully here)
- 1 ½ cups long-grain white rice, rinsed
- 3 cups chicken broth (low sodium preferred)
- 1 cup whole milk or half-and-half
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups grated Gruyère cheese (substitute with sharp cheddar if needed)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ cup frozen peas (optional, for a pop of color and sweetness)
- ½ cup sliced mushrooms (optional, sautéed beforehand)
- 1 tablespoon all-purpose flour (to thicken the sauce)
If you’re like me, sometimes the pantry is a little bare, and that’s okay! Feel free to swap chicken broth for vegetable broth, or use brown rice for a nuttier flavor and extra fiber—just note that cooking time might increase. And if you’re dairy-free, coconut milk or a creamy plant-based alternative can stand in for the milk, though I recommend adding a little extra seasoning to keep the flavor rich.
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Sprinkle the flour over the onions and garlic, stirring continuously for about 2 minutes to create a roux. This step helps thicken the casserole’s sauce, giving it that creamy texture that feels so comforting.
- Slowly whisk in the chicken broth and milk, making sure to break up any lumps of flour. Bring the mixture to a gentle simmer, stirring frequently, until it starts to thicken—around 3 to 4 minutes.
- Remove the skillet from heat and stir in the shredded chicken, rice, salt, pepper, thyme, and half of the Gruyère cheese. If you’re adding peas or mushrooms, fold them in here. This is the moment to taste and adjust seasoning because once it’s baked, it’s set.
- Pour the entire mixture into the prepared baking dish and sprinkle the remaining Gruyère evenly over the top. This cheese layer browns beautifully in the oven, creating a golden crust that I know my kids always fight over!
- Cover the casserole with foil and bake for 40 minutes. Then, remove the foil and bake for an additional 15 minutes to allow the cheese to bubble and brown.
- Once done, let the casserole rest for 10 minutes before serving. This helps the rice absorb any excess moisture and makes it easier to serve.
From my experience, the resting step is crucial. I’ve learned that patience here pays off, especially when you’re trying to get that perfect scoop of creamy, cheesy rice with tender chicken in every bite. It’s like letting a good story settle before telling it again—it just makes everything better.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International