Chicken Rice Casserole
Ready in 45 minutes
Serves : 6
6 tablespoons butter
8 ounces mushrooms; sliced (3 cups)
1/4 teaspoon dried rosemary
1/2 cup all purpose flour
2 cups chicken broth
1 1/2 cups half and half or whole milk
4 cups chopped cooked chicken
3 cups cooked rice
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon melted butter
Preheat oven to 400 degrees F. Grease a 9×13 baking pan.
Melt butter in a large saucepan over medium heat.
Stir in the mushrooms and rosemary, cook until softened (about 5 min.).
Stir in the flour until well blended.
Slowly whisk in the chicken broth and the half and half or milk.
Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about 5 min.).
Mix in the chicken and the cooked rice, combine well.
Pour into prepared pan.
Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well.
Sprinkle on top of the chicken and rice mixture.
Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.
By Gayle Bouterse