Yield: Serves 4 to 6
Ingredients:
- 4 tablespoons butter
- 1 cup sliced or chopped mushrooms
- 1 bunch green onions, thinly sliced
- 4 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1 cup milk or cream
- 1 1/2 cups shredded Cheddar cheese, divided
- 1/8 teaspoon ground black pepper
- 1 teaspoon salt, or to taste
- 2 ounces chopped pimiento, drained
- 3 cups cooked rice
- 3 cups cooked diced chicken
- 1 tablespoon chopped fresh parsley, optional
- 1 cup soft bread crumbs
- 2 tablespoons melted butter
Preparation:
In a Dutch oven or large saucepan, melt the butter over medium heat. Add the mushrooms and cook for 2 minutes, stirring constantly. Stir in the green onions and continue cooking, stirring, for 1 minute. Stir in flour until blended into the butter and vegetable mixture. Add the chicken broth and cook, stirring, until thickened. Add the milk or cream, 1 cup of the cheese, salt and pepper, and drained pimiento. Cook, stirring, until cheese is melted. Add the rice, chicken, and parsley.
Spoon into the prepared casserole and top with the remaining 1/2 cup of cheese. Toss bread crumbs with the melted butter until the crumbs are well drenched with the butter. Sprinkle over the cheese layer.
Bake for 25 to 30 minutes, until bubbly and topping is browned.
Serves 4 to 6.
