Scalloped Chicken and Mushroom Bake

This dish makes Sister Schubert’s® Rolls the star of dinnertime!

Ready in  45 minutes
Serves  8 to 10





Step One:

Preheat oven to 350° F. Melt 2 tablespoons of butter and pour into a 9" x 13" baking dish; tilt pan back and forth to coat bottom of pan. Slice eight rolls in half horizontally and place in prepared pan cut side up.

Step Two:

Tear remaining two rolls into large pieces, transfer to a food processor and bounce until crumbs form. Remove from processor and set aside.

Step Three:

Heat a large skillet over medium-to-high heat, add bacon and cook until it is crisp. Remove bacon and drain on paper towels. Pour off all but 2 tablespoons of bacon fat.

Step Four:

Return pan to heat, add onions and mushrooms and cook until mushrooms have released all moisture and are tender. Add chicken, bacon, white sauce, nutmeg, salt and pepper to mushroom mixture and mix together.

Step Five:

Spread mixture over rolls.

Step Six:

In a bowl, combine breadcrumbs and Gruyere cheese then scatter over chicken mixture. Cut remaining butter into small pieces and dot breadcrumbs with butter.

Step Seven:

Bake for 15 to 20 minutes or until golden and bubbling. Serve.