1 cup brown rice, already cooked according to note directions (or you can cook it at the same time, but it will take about 45 minutes).
3 large chicken breasts, cut into bite sized pieces.
2 portobella caps, chopped
1 can reduced sodium chicken broth
1 cup cream or milk (i used heavy cream, simply because i wanted to make sure it was used. I don’t use a lot of it, and was afraid i would have to throw it out).
In a 2 qt casserole, put cooked brown rice on the bottom and season with salt, pepper, tarragon, parsley, garlic powder, and oregano (or whatever you want).
In a large pan, saute’ chicken in a bit of oil. Deglaze pan with chicken broth, then remove chicken with a slotted spoon and put on top of the rice. Reduce chicken broth by about 1/3 over high heat. Pour into a bowl, set aside. Add a bit of butter, brown mushrooms. When brown, add 1 T butter and 1 T flour, stirring constantly for about 1 minute. Add the rest of the chicken broth. Allow to thicken about 2 minutes. Remove pan from heat. Slowly add cream or milk. Pour into casserole and stir to coat chicken and rice. Bake at 350 for 35 minutes.
Note: To cook rice, use 1 cup brown rice (I use mahatma) and 2 3/4 c water. Bring water to a boil, add rice. Cover and reduce heat and simmer for about 45 minutes, or until all water is absorbed.