7 tablespoons butter
8 oz mushrooms, sliced (3 cups)
1 / 4 teaspoon dried rosemary
1 / 2 cup 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
Getting There:
1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
2. Melt butter in large sauce pan over medium heat.
3. Stir in mushrooms and rosemary, cook until soft. Stir in flour until well blended.
4. Slowly whisk in chicken broth and half and half or milk.
5. Bring to a boil, reduce heat and simmer until sauce is thickened and smooth (about 5 min.).
6. Combine the chicken and cooked rice, mix well.
7. Pour into prepared pan.
8. Combine bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, mix well. Sprinkle over chicken mixture and rice.
9. Bake for 25-35 minutes, until sauce is bubbling and topping the browned.
8 oz mushrooms, sliced (3 cups)
1 / 4 teaspoon dried rosemary
1 / 2 cup 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
Getting There:
1. Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
2. Melt butter in large sauce pan over medium heat.
3. Stir in mushrooms and rosemary, cook until soft. Stir in flour until well blended.
4. Slowly whisk in chicken broth and half and half or milk.
5. Bring to a boil, reduce heat and simmer until sauce is thickened and smooth (about 5 min.).
6. Combine the chicken and cooked rice, mix well.
7. Pour into prepared pan.
8. Combine bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, mix well. Sprinkle over chicken mixture and rice.
9. Bake for 25-35 minutes, until sauce is bubbling and topping the browned.
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