Chicken Rice Casserole

Ingredients:

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.

Preparation:

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.