2 tablespoons butter 1 onion, diced 2 carrots, peeled and diced 2 stalks celery, diced 3 cloves garlic, minced 1⁄2 cup all-purpose flour 4 cups chicken broth 2 cups cooked chicken, shredded or diced (about 1 pound) 2 cups uncooked white rice 1 cup milk 1 teaspoon dried thyme 1 cup frozen peas 1 cup shredded cheddar cheese
Preheat oven to 350°F. Grease a 9x13 inch baking dish and set aside.
In a large skillet, melt the butter over medium-high heat. Add the onions, carrots, celery and garlic. Sauté for 4-5 minutes until tender.
Stir in the flour to coat the vegetables and cook for 1 more minute.
Whisk in the chicken broth and stir until smooth and thickened.
Add the chicken, rice, milk, thyme, and 1/2 teaspoon salt. Stir well.
Pour the mixture into the prepared baking dish and top with shredded cheese.