• Cooking Time: 25 to 35
  • Servings: 6
  • Preparation Time:



  • 2 cups of cooked chicken*
  • 4 Tbsp. unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock
  • 1 1/2 cups milk or half-and-half
  • 1/2 tsp. lemon juice
  • Salt and freshly ground black pepper
  • 1 (4 oz.) can portabello mushrooms, sliced
  • Nutmeg, ground or grated
  • 3 cups cooked basmati or white rice
  • 1/2 cup unseasoned bread crumbs
  • 2 Tbsp. grated Parmesan cheese
  • 1 Tbsp. melted butter


  • Cut the cooked chicken into bite-size pieces (great for using leftover chicken, or chicken used in making stocks*).
  • Set aside.
  • Melt the butter in a large skillet over medium-low heat then add the flour, whisking constantly for 1 minutes.
  • Mixture is quick thick.
  • Remove pan from the heat and add the chicken stock and whisk until smooth.
  • Whisk in the milk.
  • Set the skillet back on the burner and increase the heat to medium.
  • Bring the mixture just to a simmer, whisking constantly.
  • Remove pan from heat, scrape sides and whisk to break up any lumps.
  • Return pan to heat, whisking, and bring to a simmer cooking for 1 minute.
  • Stir in the poultry and mushrooms, season with lemon juice, salt and pepper to taste, and 2 to 3 pinches of grated or ground nutmeg.
  • Preheat oven to 400 degrees F. Position the rack in the center of the oven.
  • Butter a 13 x 9-inch baking pan or other shallow dish.
  • Pour the mixture into a prepared pan (spray pan with cooking spray) and sprinkle with bread crumb mixture over the top of the casserole(mix together the melted butter, cheese and breadcrumbs.
  • Bake until the sauce is bubbly and the crumbs are golden brown, 25 to 35 minutes.

Categories: Main Dish  Oven  Poultry  Stove 
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