Chicken, Rice, and Mushroom Casserole

Ingredients

• 3 tablespoons butter,, divided
• 8 ounces cremini mushrooms,, sliced
• 1/4 cup sherry
• 1 large yellow onion,, diced
• 1 small stalk celery,, diced
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon dried thyme
• 1/2 teaspoon rubbed sage
• 2 cups chicken broth
• 1 cup half-and-half
• 1 1/2 cups converted rice,, cooked according to package directions
• 3 cups diced cooked chicken
• 1/4 cup shredded Parmesan cheese
• 1/4 cup chopped pecans

Steps

1. 1

   Preheat oven to 375 degrees. Lightly butter a 2 1/2 quart casserole and set aside.

2. 2

   In a large skillet, melt 1 tablespoon butter over medium-high heat. Add mushrooms and cook, stirring frequently, 8 to 10 minutes. Use a slotted spoon to transfer mushrooms to a small bowl. Add sherry to the bowl and set aside.

3. 3

   Add remaining butter to skillet and sauté onion and celery until lightly browned, about 5 to 6 minutes.

4. 4

   Sprinkle flour, salt, pepper, thyme, and sage over onions. Use a whisk to stir the flour/onion mixture for 1 minute.

5. 5

   Gradually add broth, whisking to incorporate it into flour.

6. 6

   Whisk in half-and-half and cook, stirring frequently, until mixture boils and thickens, about 3 to 5 minutes. Season with additional salt and pepper if desired.

7. 7

   Return mushrooms along with sherry to the skillet. Mix in cooked rice, chicken, and parmesan cheese.

8. 8

   Transfer mixture to prepared casserole dish. Top with pecans. Bake uncovered for 25 minutes, until bubbling.