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Categories:
olive oil shallots mushrooms thyme broccoli chicken butter flour milk pepper dry mustard salt Cheddar cheese crackers poppy seeds butter
Viewed: 5 - Published at: 5 years agoIngredients
- 2 teaspoons Olive Oil
- 2 whole Shallots, Chopped
- 8 ounces, weight Sliced Mushrooms (preferably Crimini)
- 4 sprigs Thyme
- 1 head Broccoli, Cut Into Small Florets
- 3 cups Cooked Chicken Shredded
- 8- 1/2 ounces, weight Package Of Pre-cooked Rice (Brown And Whole Grain Varieties)
- 3 Tablespoons Butter
- 4 Tablespoons Flour
- 2 cups Milk
- 1/2 teaspoons Pepper
- 1 teaspoon Dry Mustard
- 3/4 teaspoons Salt
- 4 ounces, weight Sharp Cheddar Cheese, Shredded
- 1 whole Sleeve (about 4 Oz. Size) Ritz Crackers, Crushed
- 1 teaspoon Poppy Seeds (optional)
- 4 Tablespoons Melted Butter
Method
- Preheat the oven to 350 degrees F. Grease an 11x7 baking dish with cooking spray.
- Heat the olive oil in a skillet over medium heat.
- Add the shallots and saute until they begin to soften.
- Add the mushrooms and thyme sprigs.
- Continue to saute, stirring often, until the mushrooms are soft and browned, about 10 minutes.
- Remove the thyme stems.
- Transfer the mushrooms to a large bowl.
- Meanwhile, steam the broccoli florets over simmering water using a silicone steamer for 4-6 minutes, or until they are just tender.
- If you dont have a silicone steamer, you can steam them in the microwave with a small amount of water.
- Add the steamed broccoli to the large bowl with the mushrooms.
- Next, add the chicken and package of rice to the bowl.
- Stir to combine.
- In a medium saucepan, melt the butter and add the flour.
- Whisk until completely combined and it begins to brown and form a paste.
- Add the milk in batches, whisking often, mixing in the paste until it completely dissolves in the milk.
- Cook over low heat until it begins to thicken to a sauce consistency.
- Add the pepper, dry mustard, and salt.
- Taste for seasoning and adjust according to taste.
- Add the shredded cheese and stir until completely melted and combined.
- Pour the cheese mixture over the bowl of chicken, broccoli, mushrooms, and rice.
- Fold gently until evenly distributed.
- Pour into the greased dish.
- For the topping, in a small bowl, combine the crushed crackers, poppy seeds, and melted butter.
- Stir with a fork until the butter is evenly distributed in the crackers.
- Sprinkle the crumbs evenly over the baking dish.
- Bake for 30 minutes, or until the top is golden and the sauce is bubbly.
