*If you’re not a regular milk user and prefer not to have a lot of extra in the fridge, some grocery stores and most Turkey Hills sell 16-ounce bottles that are just the right size. Additionally, if you’re running short on milk, you can make up for up to a half cup of it by using more broth.
**I have used breast meat but the end result is slightly drier and tougher compared to the thigh meat. Also, the chicken does add flavor to the rice as it cooks, but if you have leftover cooked or rotisserie chicken, you could stir it in at the end.
***You can add water or extra broth if the rice absorbs all the liquid before tender. Conversely, I find the mixture to be slightly soupy after 15 minutes (the former can occur if the rice is measured somewhat liberally), which is good, as the rice will continue to absorb the liquid over the next 5 minutes or so. Just make sure the rice is tender before the pot is removed from the heat.
If you’d like a browned top on the casserole, you can place the pot (as long as it’s oven-proof) under the broiler for a few minutes, watching very closely so as not to burn.
Leftovers, which are delicious when rewarmed, can be stored in an airtight container in the refrigerator for 4-5 days.
Why not brown rice? Brown rice increases the cooking time two-fold or more, risking overcooked chicken and the need for more liquid. If you’d like to experiment with a brown rice version, I’d recommend stirring in cooked meat at the end and adding more broth as needed.