Chicken Rice Tetrazzini with Mushroom Gravy GFCF

Topping:

1 cup rice cereal crumbs (2 cups crushed Rice Chex equals about 1 cup crumbs)

2 T. dairy-free margarine, melted

1 t. dried parsley

Filling:

2 T. extra virgin olive oil (plus more for drizzling)

1 8 oz. package mushrooms, sliced

2 T. Favorite Gluten-Free flour blend

½ cup chicken broth

½ cup dairy-free milk

2 cups water

2 t. dried parsley

1 t. salt 

¼ t. pepper

1 cup long grain rice

2 packed cups chopped rotisserie chicken (or Perdue Shortcuts) 

Preheat oven to 400 degrees.

Grease 9x13 inch baking dish.

In a small bowl, combine topping ingredients.

In a large skillet, heat olive oil over medium heat.  Add mushrooms, and cook, stirring occasionally, till softened.  Sprinkle flour on top; stir for 1 minute.  Stir in the broth and milk and simmer, stirring occasionally till slightly thickened.  Stir in water, 2 t. parsley, salt and pepper.

Spread the uncooked rice in an even layer in the prepared dish; top with chicken.  Pour the mushroom gravy on top.  Cover snugly with aluminum foil and bake until bubbly, about 45 minutes.  Remove casserole from oven, sprinkle with topping and drizzle with olive oil.  Bake uncovered for 5 minutes more.