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Creamy Chicken and Rice Casserole with Carrots and Peas
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large skillet
  • 9-by-13-inch baking dish
  • Oven

Ingredients
  

  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup long-grain white rice
  • 2 carrots, diced
  • 1 cup frozen peas
  • 1 small onion, chopped
  • 2 cups chicken broth
  • 1 cup milk
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • Salt and black pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease a 9-by-13-inch baking dish.
  • Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
  • Add the chicken pieces to the skillet and season with salt and pepper. Cook until the chicken is no longer pink on the outside, about 5 minutes.
  • Sprinkle the flour over the chicken and onion, then stir for 1 minute. Slowly pour in the chicken broth and milk while stirring to create a smooth sauce.
  • Stir in the rice and carrots. Bring the mixture to a gentle simmer, then remove from heat.
  • Pour everything into the prepared baking dish, cover tightly with foil, and bake for 35 minutes.
  • Remove the foil, stir in the frozen peas, and bake uncovered for 10 more minutes until the rice is tender and the liquid is absorbed.

Notes

If the rice seems a little firm after baking, add a splash of warm milk and let the casserole rest covered for 5 minutes before serving. Leftovers reheat well in the microwave with a tablespoon of milk stirred in to loosen the sauce. You can swap the chicken thighs for breasts if that is what you have on hand, but thighs stay more tender during the longer bake time.
Course: Main Course
Cuisine: American
Equipment: Large skillet, 9-by-13-inch baking dish, Oven