Ingredients:

  • 2 tablespoons (30ml) unsalted butter
  • 1 medium yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1/4 cup (30g) all-purpose flour
  • 2 cups (475ml) chicken broth, low sodium preferred
  • 1 cup (240ml) heavy cream
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon salt, or to taste
  • 2 cups (400g) cooked chicken, shredded or cubed
  • 1 cup (150g) frozen mixed vegetables, thawed
  • 3 cups (550g) cooked long-grain rice (cooled)
  • 1 cup (100g) shredded cheddar cheese

Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Whisk in flour and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Bring to a simmer, stirring occasionally.
  4. Reduce heat to low and simmer, stirring occasionally, until the sauce has thickened slightly, about 5 minutes.
  5. Stir in heavy cream, thyme, pepper, and salt. Taste and adjust seasoning as needed.
  6. Stir in cooked chicken, thawed mixed vegetables, and cooked rice. Mix well to combine.
  7. Pour the chicken and rice mixture into the prepared baking dish.
  8. Sprinkle the shredded cheese evenly over the top of the casserole.
  9. Bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
  10. Let the casserole rest for 5-10 minutes before serving. Garnish with fresh parsley, if desired.