Broccoli-Rice Casserole

• 1 1/4 c. long grain rice
• 6 c. rich chicken stock (homemade preferred)
• 2 (10 oz.) pkg. frozen broccoli or fresh, if you prefer
• 1/2 c. butter (1 stick)
• 3/4 c. finely chopped onion
• 3/4 c. fresh, chopped mushrooms
• 1/2 c. flour
• 1 c. heavy cream or evaporated milk
• salt and pepper
• 2 Tbsp. butter
• 1/2 c. bread crumbs

1. Preheat oven to 350u0b0.
2. Cook rice according to package directions using 3 cups of broth in place of water.
3. Fluff with fork and set aside.
4. Parboil broccoli; drain thoroughly.
5. In 12-inch skillet, melt 1/2 cup of butter.
6. Saute onion and mushrooms until soft.
7. Blend in flour and cook 2 to 3 minutes, stirring constantly.
8. Add remaining 3 cups of broth and cream, still stirring constantly.
9. Cook until mixture just comes to a boil; add salt and pepper to taste.
10. Place cooked rice in a buttered 2 1/2 to 3-quart casserole.
11. Spread drained broccoli on top of rice and cover with sauce.
12. In small skillet, melt 2 tablespoons of butter; add bread crumbs and cook, stirring, until lightly browned. Sprinkle over casserole.
13. Bake, uncovered, until sauce bubbles, about 30 minutes.
14. Serves 8 to 10.
15. Good with a boned chicken breast and simple green salad.

long grain rice, chicken, frozen broccoli, butter, onion, mushrooms, flour, heavy cream, salt, butter, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=964396 (may not work)