Creamy Cheddar Chicken and Rice Casserole with Breadcrumbs

Gather the ingredients. The Spruce / Diana Chistruga Heat oven to 350 F. Grease a shallow 2-quart casserole dish. The Spruce / Diana Chistruga In a Dutch oven or large saucepan, melt the butter over medium heat. The Spruce / Diana Chistruga Add the mushrooms and cook for 2 minutes, stirring constantly. The Spruce / Diana Chistruga Stir in the green onions and continue cooking, stirring, for 1 minute. The Spruce / Diana Chistruga Stir in flour until blended into the butter and vegetable mixture. The Spruce / Diana Chistruga Add the chicken broth and cook, stirring, until thickened. The Spruce / Diana Chistruga Add the milk or cream, 1 cup of the cheese, salt, pepper, and drained pimiento. Cook, stirring, until cheese is melted. The Spruce / Diana Chistruga Add the rice, chicken, and parsley; stir to blend. Taste and adjust the seasonings, as needed. The Spruce / Diana Chistruga Spoon the chicken and rice mixture into the prepared casserole and top with the remaining 1/2 cup of cheese. The Spruce / Diana Chistruga Toss bread crumbs with the melted butter until the crumbs are well drenched with the butter. Sprinkle over the cheese layer. The Spruce / Diana Chistruga Bake for 25 to 30 minutes, until the casserole is bubbling around the edges and the bread crumb topping is browned. The Spruce / Diana Chistruga