Chicken Shiitake Rice Casserole

Ingredients:

-4 tablespoons butter, divided

-1 medium onion, chopped

-2 cloves garlic, minced

-1 shallot, chopped

-1 pd shiitake mushrooms, stems discarded & caps sliced

-2 bunches fresh spinach, washed, stems removed & chopped

-3 tablespoons all-purpose flour

-3 cups whole milk

-8 oz Gruyere cheese, shredded

-1 teaspoon salt

-1/2 teaspoon pepper

-4 cups white rice, cooked & hot

-3 cups chicken breast, cooked & shredded

Instructions:
1. Preheat your oven to 375 F, or 190 C.
2. In a large skillet- heat 1 tablespoon butter over medium-high heat.
3. Add onion and cook until softened.
4. Stir in garlic & shallots, cook for 2 minutes.
5. Add shiitakes and cook about 8 minutes, or until softened.
6. Add 1 bunch spinach to the skillet, stirring constantly until spinach begins to wilt.
7. Add remaining spinach and cook for a couple more minutes, or until all spinach has taken on a wilting look.
8. In another large skillet- melt remaining 3 tablespoons butter over medium-high heat.
9. Add flour and cook for 1 minute, whisking throughout.
10. Slowly whisk in milk and cook for 5 minutes, or until mixture comes to a boil and thickens.
11. Remove skillet from heat & whisk in Gruyere until smooth.
12. Now whisk in the salt & pepper.
13. Add spinach mix, rice & chicken.
14. Transfer mixture to a 13 x 9 casserole dish and bake for 45 minutes covered with aluminum foil.