A comforting and easy chicken casserole made for one, featuring tender chicken, vegetables, and a creamy sauce baked to perfection.
1 boneless, skinless chicken breast (about 6 ounces), cut into bite-sized pieces
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped carrot
1/2 cup sliced mushrooms
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup cooked white rice
1/2 cup chicken broth
1/4 cup milk
2 tablespoons all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup shredded cheddar cheese
2 tablespoons bread crumbs
Preheat the oven to 375°F (190°C).
Heat olive oil in a medium skillet over medium heat.
Add the chopped onion, celery, carrot, and mushrooms to the skillet and sauté for 5 minutes until vegetables are tender.
Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken pieces to the skillet and cook for 5-7 minutes until the chicken is no longer pink inside.
Sprinkle the flour over the chicken and vegetables, stirring well to coat evenly.
Slowly pour in the chicken broth and milk while stirring to avoid lumps, and cook for 3-4 minutes until the sauce thickens.
Add the dried thyme, salt, and black pepper, stirring to combine.
Remove the skillet from heat and stir in the cooked white rice.
Transfer the mixture to a small oven-safe casserole dish.
Sprinkle the shredded cheddar cheese evenly over the top.
Sprinkle the bread crumbs over the cheese layer.
Bake in the preheated oven for 20 minutes or until the cheese is melted and bubbly and the top is golden brown.
Remove from the oven and let it rest for 5 minutes before serving.