A nice versatile casserole using up left over chicken or turkey. You can adjust about anything in this recipe to suit your taste. I have used turkey, peas and carrots, and various cheeses in this recipe. However, I generally stick to using white or brown long grain rice because it has more flavor, nor as dry as instant rice, in my opinion. Prep time does not include cooking the chicken or rice.
Grease a 2 quart shallow baking dish. Spread the cooked rice in the prepared baking dish; set aside.
In a saucepan, melt the butter over medium heat. Stir in onions and garlic cook for 1 minute. Whisk in the flour and thyme; cook for another 1 minute. Stir in the broth and milk and whisk until slightly thick and smooth. Stir in the chicken, mushrooms, salt and pepper.
Sprinkle the peas evenly over the rice. Pour the creamed chicken mixture over the rice and peas.
Sprinkle cheese over mixture and top with buttered breadcrumbs.
Buttered bread crumbs: Melt 2 Tablespoons butter in a bowl and add the bread crumbs. Mix with a fork until blended.
Bake at 350 degrees uncovered for 25-30 minutes or until hot and bubbly.