Ingredients
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1 cup half-and-half
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1 tbsp minced garlic
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4 sprigs fresh thyme
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1/2 cup shredded Gruyère
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2 tbsp butter
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3 (4 oz) pkgs wild mushrooms
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2 cups shredded rotisserie chicken
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1/4 cup shredded Parmesan cheese
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1/4 cup fresh parsley
Steps
1
Preheat the broiler to high. In a small saucepan, gently heat the half-and-half, garlic, and thyme for 5 min. over medium heat. Do not let come to a boil. Remove from heat and stir in Gruyère cheese.
2
Meanwhile, melt the butter in a skillet over medium heat and sauté the mushrooms until soft, about 5 min. Season with salt (in moderation) and pepper. Stir in the chicken and sauté 2 more min. to heat through.
3
Add the mushroom and chicken to a greased 9x9-inch baking dish. Remove and discard the thyme sprigs from the half-and-half mixture. Pour half-and-half over the mushroom and chicken mixture. Top with Parmesan in an even layer and broil until golden brown, 7–8 min. Garnish with chopped parsley.
