Creamy Chicken and Rice Bake

(Serves 16)

• 3 c dry rice (yields about 8-9 cups cooked)
• 4 c water
• 2 c broth (can be made from bouillon - use vegetable if using the vegetarian option)
• 2 tsp salt
• 2 lbs chicken
• 1/4 c butter (1/2 stick)
• ¾ c flour
• 4 tsp dried leaf thyme or tarragon
• 4 c broth
• 4 c milk
• 2 tsp salt
• 1/2 teaspoon pepper
• 4 cups frozen peas, thawed
• ¼ cup fine dry bread crumbs
• ¼ cup Parmesan cheese, grated

Vegetarian Option: Substitute 1 box vegetarian grilled chicken patties for 1/2 lb chicken. Divide the rest of the recipe proportionally between the two dishes.

1. Preheat oven to 400F.
2. Mix rice with 4 cups water, 2 cups broth, and 1 tablespoon salt. Bring to a boil. Simmer covered 20 minutes. Meanwhile…
3. Dice the chicken and sauté until cooked, about 5 minutes. Set aside.
4. Melt butter in a saucepan over medium heat. Blend in flour and thyme and cook 1 minute. Do not brown.
5. Gradually stir in 4 cups broth and milk, cooking and stirring until thickened and smooth. Add salt and pepper; set aside.
6. Grease a large casserole dish. Spread rice in the dish and sprinkle on the peas and chicken. Pour on the white sauce
7. Sprinkle with bread crumbs and cheese.
8. Bake until hot and bubbly, about 20 minutes.