Chicken and Swiss Cheese Casserole

When my children were growing up, I made a lot of chicken and rice dishes. A lot. So when they hit their teen years, they both basically refused to eat them anymore. Now that they're adults, I think the dislike has worn off and one has even asked for a few of the recipes, including this one.

A few words before I get to the recipe: You can make your rice on the stove if you prefer, but I have come to love my rice steamer. If you don't have one, you can make it on the stove and cook it with the broth and herbs and onions. Either way works.

Ingredients:

Casserole
2 T butter
1 medium onion, chopped
1 clove of garlic, either minced or put through a garlic press
3 C cooked rice (I use brown rice)
1/8 C sherry or white wine (not cooking wine) or vermouth
Water or broth to deglaze the pan
1 bay leaf
2 t dried thyme or about 1 t fresh
1 ½ C cooked, diced chicken
6 to 8 ounces shredded Swiss cheese

Topping
2 T butter
1 T flour
1/3 C milk
Paprika to sprinkle

Directions:

Casserole

• Preheat the oven to 350F.
• Melt the butter in a large heavy skillet.
• Sauté the onion and garlic in the butter until the onion is clear.
• Add the sherry or white wine or vermouth and enough water or broth to deglaze the pan.
• Add the diced chicken and heat thoroughly.
• Quickly combine the chicken mixture, cooked rice and Swiss cheese and put into a large greased casserole pan.

Topping

• Melt the butter in a small pan over low heat.
• Stir in the flour ensuring you have no lumps.
• Slowly add the milk and stir constantly until thickened.
• Pour over the casserole and sprinkle the top with paprika.
• Cover and bake about 20 minutes.