Chick Farm Recipe Collection
Chicken & Mushroom
Casserole
Chicken & Mushroom Casserole

Chicken, mushrooms, and rice in a creamy sauce.
Alternate toppings: grated cheddar cheese, grated Parmesan cheese, seasoned bread crumbs.

2 cups diced cooked chicken
3 cups cooked rice
8 ounces mushrooms, chopped
1 onion, chopped
Olive oil
Salt & pepper
Crushed thyme
4 tbs butter
4 tbs flour
1 cup chicken stock
2 cups milk
1/2 cup Parmesan cheese
1/2 cup grated cheddar cheese
1 cup French-fried onion rings

Saute onions and mushrooms in olive oil with salt, pepper, and crushed thyme until soft. Set aside.

Melt butter in medium saucepan. Add flour; whisk to remove lumps. Cook, stirring, until smooth and bubbly. Off heat, stir in milk and chicken stock gradually. Heat to boiling, then simmer gently for 5 minutes, stirring frequently. Add Parmesan and cheddar cheeses and continue cooking until cheese has melted and sauce is smooth.

Remove from heat and stir in diced chicken and mushroom-onion mixture. Pour into an 8x11 baking pan. Add cooked rice and mix thoroughly. Spread French-fried onion rings on top, then sprinkle with additional parmesan cheese if desired. Bake at 375F until topping is browned and casserole is bubbling, 15-20 minutes.

Yields: 8 Servings