CHICKEN RICE CASSEROLE
8 servings
Cooked turkey may be used instead of chicken. Use any type of cooked rice. If desired, substitute two 10¾-ounce cans condensed cream of mushroom or chicken soup mixed with ½ cup milk and ½ cup chicken broth for the butter/mushroom/flour/chicken broth/milk mixture.
Preheat the oven to 400°F. Grease a 13 × 9-inch baking dish.
Melt in a large saucepan over medium heat:
- 6 tablespoons (¾ stick) butter
Stir in and cook until softened, about 5 minutes:
- 8 ounces mushrooms, sliced (3 cups)
Stir in until well blended:
- ½ cup all-purpose flour
Slowly add while whisking:
- 2 cups chicken stock or broth
- 1 ½ cups whole milk or half-and-half
Bring to a boil, reduce the heat, and cook until the sauce is thickened and smooth, about 5 minutes. Mix in:
- 4 cups chopped or shredded cooked chicken (from about 2 pounds boneless, skinless raw chicken)
- 3 cups cooked rice
- (½ cup chopped toasted walnuts, almonds, or pecans)
Pour into the prepared dish. Mix together and sprinkle on top:
- ½ cup dry bread crumbs
- 2 tablespoons grated Parmesan
- 1 tablespoon butter, melted
Bake until the sauce is bubbling and the topping is golden brown, 25 to 35 minutes.