One-Pot Creamy Chicken and Rice Casserole

Ingredients

• 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)

Instructions

1. 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.
2. Add the rice and garlic and cook, stirring occasionally, until they smell toasty, about 1 minute.
3. 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.
4. 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.)
5. If you'd like a browned top on the casserole, heat the broiler to high now.
6. Remove from the heat. Stir in the peas and 1 cup of the cheese. Taste and season with more salt as needed.
7. 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.