One-Pot Creamy Chicken and Rice Casserole
- unsalted butter (2 tablespoons)
- medium yellow onion, finely chopped (1)
- dried thyme (1/2 teaspoon)
- kosher salt, divided, plus more for seasoning (2 teaspoons)
- long-grain white rice (1 1/2 cups )
- clove garlic, minced (1)
- low-sodium chicken broth (2 cups)
- whole or 2% milk (1 3/4 cups)
- Freshly ground black pepper
- ound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces (1 pound)
- fresh or frozen peas (1 cup)
- shredded sharp cheddar cheese, divided (1 1/2 cups)
- Melt the butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, thyme, and 1/2 teaspoon of the salt, and cook, stirring occasionally, until the onion is softened, about 8 minutes.
- Add the rice and garlic and cook, stirring occasionally, until they smell toasty, about 1 minute.
- Add the broth, milk, and remaining 1 1/2 teaspoons of salt, and season with pepper. Bring to a boil, stirring occasionally so that the rice doesn't stick to the pot.
- Add the chicken, stir to combine, and bring back to a boil. Reduce the heat to medium-low, cover, and simmer until the liquid is absorbed and the rice is tender, about 15 minutes. (Add water as needed if the rice absorbs it all before tender.)
- If you'd like a browned top on the casserole, heat the broiler to high now.
- Remove from the heat. Stir in the peas and 1 cup of the cheese. Taste and season with more salt as needed.
- Sprinkle with the remaining 1/2 cup cheese, then cover again and let sit for the cheese to melt and the rice to steam, about 5 minutes. (For a browned top, place under the broiler for a few minutes until the cheese turns golden-brown in spots.) Serve immediately.