Description
A great way to use up leftover roast or grilled chicken and cooked rice, this creamy, cheesy casserole has become one of our favorite dinner recipes. If you have a bit of leftover veggies like cooked broccoli or asparagus, try tossing in instead of or in addition to the peas.
Ingredients
- 4 tablespoons butter
- 1 large shallot, minced
- 2 spring garlic bulbs or garlic cloves, minced
- 4 ounces mushrooms, sliced or roughly chopped (optional)
- 1/2 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup flour
- 2 cups chicken broth
- 1 teaspoon lemon juice
- 3 cups shredded sharp cheddar cheese (divided)
- 3 1/2 cups cooked brown rice
- 2 cups cooked shredded chicken
- 1 cup peas (thawed if frozen)
- 1/2 cup of other cooked veggies like mushrooms, cauliflower, asparagus, broccoli, etc. (totally optional and dependent on what you have on hand)
Instructions
- Preheat the oven to 350 degrees. Grease a 2-quart baking dish with softened butter or olive oil.
- Melt the butter in a medium saucepan over low heat.
- Add the shallot and saute until starting to soften. Add mushrooms, turn up the heat a notch, and allow to brown lightly. Add garlic and stir, cooking just for a minute or two until aromatic.
- Add the thyme, salt, pepper, and cayenne and stir for a minute or two. Add flour and cook, stirring, for a few minutes.
- Whisk in the chicken broth gradually and continue stirring over medium heat until the sauce thickens up.
- Add the lemon juice and 2 1/2 cups of the cheddar cheese, stirring constantly until the cheese is melted.
- Add the rice and chicken and peas and other vegetables to the sauce and stir gently until well combined.
- Pour the mixture into the prepared baking dish. Sprinkle with remaining 1/2 cup of cheese.
- Bake at 350 for about 20-30 minutes until bubbly and lightly browned on top. Allow to cool for a minute or two before serving.