Chicken Rice Casserole

Do you have leftover chicken? I have a few thighs leftover from my Cooking with Pressure: Lemon Chicken with Green Olives meal and wondered what to do with them. I thought I’d make a casserole with rice, broccoli and cheese. The girls love that combination. So I can’t go wrong.🤞

Ingredients:

2 cups of cooked chicken meat, diced
4 tablespoons butter, divided
3 tablespoons flour
1 cup chicken broth
1 cup milk
1 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cooked rice
3/4 cup broccoli or peas, frozen thawed
1 tablespoon breadcrumbs
1 tablespoon grated Parmesan cheese

Directions:

Melt 3 tablespoons butter in a saucepan on medium heat, whisk in the flour and thyme. Cook for a minute then pour in the broth and milk. Stir until thick and smooth. Stir in the chicken, salt and pepper and set aside. In another bowl combine the breadcrumbs and Parmesan cheese.

Grease a 9x9 baking dish. 1st put a layer of rice, then the broccoli or peas and finally the chicken mixture. Dab on the remaining 1 tablespoon of butter and sprinkle with the breadcrumbs and cheese.

Bake in a 400F preheated oven for 20-25 minutes or until hot and bubbly. Yum Yum!

PS: after making this I felt it needed more cheese, but hey I love cheese. What did you think?