1-Getting started: Getting started with this creamy chicken and rice bake is as easy as turning on your oven. First, preheat it to 350°F (175°C) and grease a 9×13 inch baking dish to avoid any sticking mess. In a large pot, melt 4 tablespoons of butter over medium-high heat and add the diced onion, diced carrot, and 1/2 teaspoon kosher salt.

2-Sauté and prepare the base: Sauté until the carrots soften and onions turn clear, which takes about 5 minutes. Then, stir in 1/4 cup of all-purpose flour and cook for 2-3 minutes to build a nice base. Gradually whisk in 3 cups of whole milk along with 2 teaspoons of chicken bouillon paste, 1/4 teaspoon garlic powder, 1/2 teaspoon dried thyme leaves, 1/4 teaspoon onion powder, and 1/4 teaspoon black pepper.

3-Thicken and combine: Keep stirring until the mixture thickens and starts to simmer, around 5-8 minutes. Next, mix in 3 cups of chopped cooked chicken, 1/2 cup frozen peas, 1/4 cup sour cream, and 1 teaspoon kosher salt to taste. Spread 3 cups of cooked white rice evenly in your prepared dish and pour the creamy chicken mixture over it.

4-Add topping and bake: In a small bowl, combine 30 crushed butter crackers with 2 tablespoons of melted butter, then sprinkle this over the top for a crispy finish. Bake for 25-30 minutes until it’s bubbly and golden. Let it sit for 5 minutes before serving to let the flavors settle. For more ideas, check out our easy casserole recipes for similar dishes.