Chicken And Mushroom Casserole

• 1 cup raw rice
• 1/2 cup butter
• 4 boneless skinless Chicken breasts (or the equivalent of chicken tenders) sliced
• 1/4 cup chopped shallots
• 1 t dried tarragon
• 1 t fresh lemon juice and/or 1/2 t grated lemon zest (opt.)
• 1/2 lb. mushrooms halved or quartered
• 2 T chopped chives
• 1 T chopped onions
• 1 t salt
• 1/2 t tarragon
• 1/8 t cayenne
• 1 T flour
• 1/2 pint heavy cream
• 1 T chopped parsley
• chicken broth

1. 1. Prepare rice as directed. Let cool slightly.
2. 2. Melt some butter in heavy large skillet over medium heat. Add chicken and cook 1 minute per side. Stir in shallots and tarragon and saute until chicken is almost done. Add lemon if you choose.
3. 3. Spread rice in a shallow 1 1/2 qt. buttered baking dish along the bottom and up the sides to create a well.
4. 4. Place chicken in the well.
5. 5. Add more butter to the skillet. Saute mushrooms with seasonings in butter about 5 min. Blend in flour. Add cream. Cook, stirring until thickened. (If you prefer more sauce - add some chicken broth and stir.)
6. 6. Spoon mushroom mixture over the chicken. Sprinkle with parsley.
7. 7. Bake at 400 degrees for 12 - 15 minutes.

rice, butter, chicken breasts, shallots, tarragon, lemon juice, mushrooms, t, t, salt, tarragon, cayenne, t, heavy cream, t, chicken broth

Taken from www.epicurious.com/recipes/member/views/chicken-and-mushroom-casserole-1266309 (may not work)