Casseroles feel like cold-weather comfort food, but this savory chicken and rice dish is such a people-pleaser that you can make it any time of year. This is my go-to recipe when I’m bringing a meal to a friend who’s in need of a meal, whether due to the happiness of a new addition or the heartbreaking loss of a loved one. It’s mild enough for even the pickiest eaters, yet has enough flavor to keep everyone coming back for seconds. Make this ahead of time, then cover and keep in the frig for a day or two, and bake up when needed. (I wouldn’t recommend freezing it as the milk or cream in it will curdle. It doesn’t affect the taste, just the appearance.) So how do you make this easy recipe even easier? By purchasing a rotisserie chicken from the grocery store instead of baking, boiling, or grilling your own chicken.

I got this recipe from a friend about 20 years ago, and can barely read my handwriting on the recipe card—that’s how much it’s been used! My guess is that it was published by the makers of Uncle Ben’s rice, as that’s the key ingredient, but I’ve got no proof of that. The recipe calls for half and half, which you can certainly use if you have it on hand. However, it’s great made with milk in place of the cream, especially if you’re watching fat in your food. (My farm-boy father would tell you to make it with cream. End of discussion.)

Serves 6

1 box Uncle Ben’s Long Grain and Wild Rice Original Recipe
1/4 butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1 teaspoon salt
1/4–1/2 teaspoon course ground black pepper
1 cup half and half or milk
1 cup chicken broth
2 cups chopped, cooked chicken
1/4 cup slivered almonds

Preheat oven to 400° Fahrenheit. Prepare Uncle Ben’s rice according to package directions. While rice is cooking, melt butter in large sauce pan. Add chopped onion and cook on low until onions are translucent. Remove from heat and gradually sprinkle in flour, stirring until all the flour is combined. Add salt and pepper, stir again. Put pan back on low heat and gradually stir in cream or milk until flour mixture is smooth and creamy. Add chicken broth, and stir to combine. Turn heat to medium-high. Heat and stir until mixture is smooth and bubbly. In large bowl, combine milk mixture, cooked chicken, cooked rice, and almonds. Pour into 2 quart casserole dish and bake uncovered in preheated oven for 30 minutes.

NOTE: If using gluten-free chicken broth, this is a gluten-free recipe.