Ingredients

The following ingredients have 8 Servings
  • 4 Tbs butter
  • 1/4 cup all purpose (unbleached flour)
  • 1/4 cup white wine (or additional chicken stock)
  • 1/2 tablespoon fresh minced garlic
  • 2 cups low-sodium chicken broth
  • 1/2 tablespoon fresh chopped thyme (optional)
  • 2 cups shredded (cooked chicken breast)
  • 4 cups cooked rice
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 1/2 cups shredded cheddar cheese (divided)

Instruction

  • Preheat oven to 350 degrees F. Lightly butter a 2 quart or 9x13 baking pan
  • Melt butter into a medium saucepan over medium-high heat. 
  • Whisk in flour and cook for 1 minute to cook off the raw flour taste.
  • Slowly whisk in the wine and garlic, whisking until thickened.
  • Add in the chicken broth 1/4 cup at a time, whisking to incorporate. Add in the salt, pepper, and thyme and bring the mixture to a simmer. Simmer, whisking often, until the sauce has thickened enough to coat the back of a spoon. 
  • Reduce heat to medium-low and then stir in 2 cups of cheese until melted. Turn off heat and stir in the cooked rice and chicken. 
  • Transfer to a 9×13 inch baking dish. Top with remaining cheddar cheese and bake for 25-30 minutes or until cheese is melted through.