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*).
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.