Chicken Rice Casserole
Credit: Joy of Cooking by Rombauer, Becker, and Becker
6 tablespoons butter
3 cups (8 ounces) mushrooms, sliced
1/2 cup all purpose four
2 cups chicken broth
1 1/2 cups milk of half-and-half
4 cup cooked chicken, diced
3 cups cooked rice
1/2 cup dry breadcrumbs
2 tablespoons grated Parmesan
1 tablespoon butter, melted
1. Preheat oven to 400 degrees. Grease a 9 x 13-inch baking dish.
2. Melt the 6 tablespoons of butter in a large saucepan over medium heat. Stir in mushrooms and cook until softened, about 5 minutes. Stir in flour until well blended. Slowly add chicken broth and milk, whisking all the time. Bring to a boil, reduce heat, and cook until sauce is thickened and smooth, about 5 minutes. Mix in chicken and rice. Pour into prepared dish.
3. Mix together the breadcrumbs, Parmesan, and melted butter. Sprinkle on top of rice mixture.
4 Bake until the sauce is bubbling and topping is golden brown, 25-35 minutes.