Shelly's Recipe

CHICKEN AND RICE CASSEROLE

Category: Casseroles - Chicken and Turkey

6 tbsp butter
8 oz mushrooms, sliced (3 cups)
1/4 tsp 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 tbsp grated Parmesan cheese
1 tbsp melted butter

Preheat oven to 400. Grease a 13x9 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 minutes). 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.