Preheat oven to 400 degrees F. Grease a 9x13 baking pan.
Melt butter in a large saucepan over medium heat.
Stir in the mushrooms and rosemary, cook until softened (about 5 min.). Stir in the flour until well blended.
Slowly whisk in the chicken broth and the half and half or milk.
Bring to a boil, reduce heat and cook until sauce is thickened and smooth (about 5 min.).
Mix in the chicken and the cooked rice, combine well.
Pour into prepared pan.
Mix together the bread crumbs, Parmesan cheese and 1 Tbsp. melted butter, stir well. Sprinkle on top of the chicken and rice mixture.
Bake for 25-35 minutes, until the sauce is bubbling and the topping is golden brown.
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|Serving Size: 1 Serving (703g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 801 (55%)|
|Amt Per Serving||% DV|
|Total Fat 89g||119 %|
|Saturated Fat 32.1g||161 %|
|Monounsaturated Fat 33.3g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 441.9mg||136 %|
|Sodium 596.8mg||21 %|
|Potassium 1201.6mg||32 %|
|Total Carbohydrate 48.4g||14 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 46.9g|
|Protein 109.9g||157 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1462
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