Tetrazzini with Chicken and Brown Rice

1 cup brown rice cereal crushed into crumbs
1 tsp dry mustard
3 Tbls chopped parsley
2 Tbls EVOO
20 oz sliced mushrooms
2 Tbls All-Purpose Flour (from previous post)
1 cup rice milk
2 cups water
Salt & Pepper
1 cup brown rice or wild rice
2 full cups chopped or shredded chicken

Oven to 350. Grease a 9x13 pan. In a small bowl, combine crushed cereal with dry mustard and 1 Tbls parsley.

In a large skillet, heat olive oil on medium-high. Add mushrooms and cook until softened, about 5 minutes. Sprinkle the flour on top, stir for about 1 minute. Stir in the milk and simmer, stirring every now and then, until thickened slightly. Stir in water, the rest of the parsley, 1 1/2 tsp salt and 1/2 tsp pepper.

Spread the dry rice in the greased pan, top with chicken, pour the mushroom sauce over it. Cover with foil, bake for about 30 minutes. Remove from oven, sprinkle with crumbs, drizzle with a little EVOO, and bake for 5 more minutes.