One-Pot Creamy Chicken and Rice Casserole

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Salt

  Table

  2 tsp or 12g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chicken broth

  Soup, canned, less/reduced sodium

  2 cup or 480g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  12 oz or 340g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Cheddar cheese

  1 cup, shredded or 113g

Directions

1. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat.
2. Add the onion, thyme, and one-fourth of the salt. Cook, stirring occasionally, until the onion is softened, about 8 minutes.
3. Add the rice and garlic, cooking until fragrant, about 1 minute.
4. Stir in the broth, milk, remaining salt, and pepper. Bring to a boil, stirring occasionally to prevent sticking.
5. Add the chicken, stir to combine, and return to a boil. Reduce heat to medium-low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. Add water if needed.
6. Remove from heat. Stir in the peas and two-thirds of the cheese. Taste and adjust seasoning with more salt if needed.
7. Sprinkle with remaining cheese, cover, and let sit for 5 minutes to melt the cheese and steam the rice. For a browned top, broil until cheese is golden-brown. Serve immediately.