Recipes Online: Chicken Rice Casserole

Chicken Rice Casserole

Chicken Rice Casserole

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 9x13 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.

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