Notes
Ingredients
- 3 cups cooked, shredded or diced chicken (about 400 to 425g)
- 3 cups cooked long-grain white rice (about 480g)
- 8 oz (227g) fresh cremini or white button mushrooms, sliced
- 1 tbsp olive oil
- 3 tbsp (42g) unsalted butter
- ¾ cup (110g) finely diced onion
- 2 tsp minced garlic
- 3 tbsp (24g) all-purpose flour
- 1½ cups (360ml) low-sodium chicken broth
- 1 cup (240ml) whole milk
- ½ tsp dried thyme
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- 1 cup (113g) shredded sharp cheddar, divided (optional)
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Heat oil in a wide skillet over medium-high heat. Cook mushrooms in a single layer 6 to 8 minutes, until liquid evaporates and edges brown. Add onion, cook 4 to 5 minutes until soft, then garlic for 30 seconds. Transfer to a plate.
- In the same skillet, melt butter over medium heat. Whisk in flour and cook about 1 minute, stirring constantly, until smooth.
- Gradually whisk in the broth, then the milk. Add thyme, salt, and pepper. Simmer a few minutes, whisking often, until the sauce coats the back of a spoon but still pours easily.
- In a large bowl, combine rice, chicken, and the mushroom mixture. Pour the sauce over top, add half the cheese if using, and fold gently to combine.
- Spread into the prepared dish. Top with remaining cheese and bake uncovered 25 to 30 minutes, until bubbling and hot throughout.
- Rest 5 to 10 minutes before serving.