Get ready to grab your largest serving spoon to scoop up generous portions of seasoned chicken and creamy rice and vegetables. Here’s how to make it.
Prepare a baking dish with cooking spray and eat the oven to 375°F.
Melt butter in a skillet over medium heat. Add diced onion and salt. Sauté until onion is soft but not browned, 3 to 5 minutes.
Sprinkle in flour and cook for 1 minute, stirring constantly to coat the flour in the butter and to cook off the raw flour flavor.
Add chicken broth and whisk to incorporate. Then add milk and pepper. Bring to a boil, stirring constantly, until sauce thickens, about 3 minutes.
Place rice and frozen mixed vegetables in the prepared baking dish. Mix to combine.
Season chicken with salt and pepper.
Pour the sauce into the baking dish and stir to combine. Nestle the chicken on top of the rice mixture.
Cover the baking dish tightly with aluminum foil and bake in the oven for 1 hour.
Uncover and sprinkle with shredded cheese. Return to the still-warm oven uncovered and let sit until the cheese melts, 2 to 4 minutes.