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1
Preheat the oven to 350 degrees F. Grease an 11x7 baking dish with cooking spray.
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2
Heat the olive oil in a skillet over medium heat.
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3
Add the shallots and saute until they begin to soften.
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4
Add the mushrooms and thyme sprigs.
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5
Continue to saute, stirring often, until the mushrooms are soft and browned, about 10 minutes.
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6
Remove the thyme stems.
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7
Transfer the mushrooms to a large bowl.
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8
Meanwhile, steam the broccoli florets over simmering water using a silicone steamer for 4-6 minutes, or until they are just tender.
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9
If you dont have a silicone steamer, you can steam them in the microwave with a small amount of water.
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10
Add the steamed broccoli to the large bowl with the mushrooms.
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11
Next, add the chicken and package of rice to the bowl.
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12
Stir to combine.
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13
In a medium saucepan, melt the butter and add the flour.
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14
Whisk until completely combined and it begins to brown and form a paste.
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15
Add the milk in batches, whisking often, mixing in the paste until it completely dissolves in the milk.
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16
Cook over low heat until it begins to thicken to a sauce consistency.
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17
Add the pepper, dry mustard, and salt.
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18
Taste for seasoning and adjust according to taste.
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19
Add the shredded cheese and stir until completely melted and combined.
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20
Pour the cheese mixture over the bowl of chicken, broccoli, mushrooms, and rice.
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21
Fold gently until evenly distributed.
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22
Pour into the greased dish.
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23
For the topping, in a small bowl, combine the crushed crackers, poppy seeds, and melted butter.
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24
Stir with a fork until the butter is evenly distributed in the crackers.
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25
Sprinkle the crumbs evenly over the baking dish.
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26
Bake for 30 minutes, or until the top is golden and the sauce is bubbly.
