Chicken Broccoli Rice Casserole

1-1/2 C. long grain brown rice
4 C. chicken broth
4 C. fresh broccoli, cut into bite size pieces
2 T. butter
1 large onion, chopped
3 cloves garlic, minced
8 oz sliced mushrooms
1/2 C. roasted red peppers, chopped
1 lb. chicken breasts, chopped into bite size pieces
seasoning to taste 
5 t. flour
2 C. milk
1/3 C. sour cream
8 oz. shredded cheddar cheese
whole grain bread crumbs

Bring chicken broth to a boil in a large pot, then add rice.  Cover then turn heat down to med-low.  When rice has 5 minutes left to cook, add broccoli on top to steam.

Meanwhile, heat EVOO in a large skillet over medium-high heat.  Season chicken to desired taste and saute until no longer pink.  Remove to a plate and set aside and wipe down skillet.

Melt butter in pan and then add onions, mushrooms and cook until onions are soft and translucent.  Add garlic and roasted red peppers and cook 1 minute more.  Whisk in flour and cook 1 minute.  Add milk and cook, stirring constantly until thickened, 7-10 minutes.  Remove skillet from heat and add 3/4 of the shredded cheese, sour cream, seasoning to taste and stir until smooth.

Preheat broiler.  Combine rice and broccoli mixture with cheese sauce then scoop mixture into a nonstick sprayed 9x13 baking dish and top with remaining cheese.  Sprinkle with whole grain bread crumbs.  Broil until cheese is melted then let casserole rest for 5 minutes before serving