Oyster-and-Chicken Casserole

Ingredients

• 1 cup breadcrumbs soft
• 0.3 cup butter 
• 2 tablespoons butter 
• 2 tablespoons butter melted
• 14.5 ounce chicken broth canned
• 2 cups meat from a rotisserie chicken cooked chopped
• 3 cups rice long-grain cooked
• 0.3 cup flour all-purpose
• 8 ounce mushrooms fresh sliced
• 12 ounce dozens oysters fresh drained well
• 1 cup peas sweet green frozen thawed
• 0.5 teaspoon pepper 
• 2 ounce pimientos diced drained
• 0.5 teaspoon salt 
• 1 cup whipping cream 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Melt 2 tablespoons butter in a large skillet; add mushrooms, and saut until tender; drain well. Return mushrooms to skillet; add chicken and next 3 ingredients.
2. Melt 1/3 cup butter in a heavy saucepan over low heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in broth and whipping cream; cook over medium heat, whisking constantly, until thickened and bubbly. Stir in salt and pepper.
3. Add to chicken mixture, stirring gently. Spoon half of chicken mixture into a lightly greased 13- x 9-inch baking dish. Top with oysters and remaining chicken mixture.
4. Stir together 2 tablespoons melted butter and breadcrumbs; sprinkle over casserole.
5. Bake at 350 for 30 minutes or until bubbly.