Creamy Chicken and Rice Casserole with Peas and Carrots

Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish with cooking spray or a small smear of butter.

Wash and peel 1 medium carrot, then finely dice it. Finely dice 1/2 of a yellow onion. Set both vegetables aside.

In a small saucepan, bring 1 cup of water to a boil. Stir in 1 tsp of chicken bouillon granules and 1/2 cup of uncooked long-grain white rice. Cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let sit, covered, for 5 minutes before fluffing with a fork.

While the rice cooks, melt 2 tbsp of unsalted butter in a medium saucepan over medium heat. Add the diced carrot and diced yellow onion. Sauté for 5 to 6 minutes until the onions are translucent and the carrots begin to soften.

Sprinkle 2 tbsp of all-purpose flour over the sautéed vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste.

Slowly whisk in 1 cup of whole milk, stirring constantly to prevent lumps. Stir in 1/2 tsp of dried thyme, 1/2 tsp of garlic powder, 1/4 tsp of salt, and 1/4 tsp of black pepper. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens.

Chop the 1.25 lb of leftover baked chicken thighs (from Day 2) into bite-sized pieces.

Stir the cooked white rice, chopped leftover chicken thighs, and 1/2 cup of frozen peas directly into the creamy vegetable sauce until everything is evenly coated.

Transfer the mixture to the prepared baking dish. Cover tightly with aluminum foil and bake for 15 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the casserole is bubbling and slightly golden around the edges. Let rest for 5 minutes before serving.