Ingredients:

  • 2 kg Cooked Chicken (Rotisserie or pre-poached/roasted), shredded or diced
  • 6 Tbsp Unsalted Butter (divided)
  • 1 Large Yellow Onion, diced finely
  • 2 Celery Ribs, diced finely
  • 2 Carrots (medium), peeled and diced finely
  • 2 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • ½ tsp Black Pepper
  • 4 Tbsp All-Purpose Flour (Plain Flour)
  • 600 ml Hot Chicken Stock (low sodium, high quality)
  • 250 ml Whole Milk (Full Fat)
  • 1 tsp Dijon Mustard
  • 1 tsp Salt (adjust to taste)
  • 240 g Long-Grain White Rice, rinsed thoroughly
  • 120 g Frozen Peas (do not thaw)
  • 120 g Sharp Cheddar Cheese, grated
  • 50 g Panko Breadcrumbs
  • 2 Tbsp Fresh Parsley, chopped (for topping)

Instructions:

  1. Preheat oven to 190°C / 375°F. Generously grease the casserole dish (9x13 inch). Shred the chicken and rinse the rice until the water runs clear.
  2. In a large pot, melt 2 Tbsp of the butter over medium heat. Add the diced onion, celery, and carrot. Sauté gently for 6–8 minutes until soft.
  3. Add the minced garlic and dried thyme. Cook for 1 minute until fragrant. Remove the vegetable mixture from the pot and set aside.
  4. Make the Roux: Return the pot to medium heat. Melt the remaining 4 Tbsp butter. Whisk in the 4 Tbsp flour until a smooth paste forms (the roux). Cook for 1–2 minutes, stirring constantly, until the roux smells slightly nutty.
  5. Gradually whisk in the hot chicken stock, ensuring no lumps remain. Once smooth, slowly whisk in the cold milk.
  6. Bring the mixture to a gentle simmer, whisking occasionally. The sauce should thicken considerably in 3–5 minutes.
  7. Remove from the heat. Stir in the Dijon mustard, salt, and pepper. Taste and adjust seasoning.
  8. Combine Filling: Add the shredded chicken, the reserved sautéed vegetables, the rinsed rice, and the frozen peas to the creamy sauce in the pot. Stir gently until everything is evenly coated.
  9. Pour the entire mixture into the prepared casserole dish, spreading it out evenly.
  10. Top and Cover: Sprinkle the grated cheddar cheese evenly over the top of the casserole. Cover the dish tightly with aluminium foil.
  11. Initial Bake (Covered): Bake for 30 minutes. While baking, melt the 4 Tbsp of topping butter and mix with the panko breadcrumbs.
  12. Final Bake (Uncovered): Remove the foil. Sprinkle the panko-butter mix (and chopped parsley, if desired) over the melted cheese layer. Return the dish to the oven, uncovered, for another 20–25 minutes, or until the top is golden brown and the rice is tender.
  13. Rest: Let the casserole rest on a wire rack for 10 minutes after removing it from the oven. This crucial step allows the sauce to set properly. Serve warm.