Creamy Chicken and Rice Casserole

3 tablespoons olive oil, divided
4 cups sliced mixed mushrooms (10 ounces)
1 teasoon sweet curry, sweet paprika
Salt and pepper
2 tablespoons all-purpose flour
2¼ cups chicken broth, homemade is best, Seperated
4 cups chopped chicken, from a small rotisserie chicken
2 cups cooked rice (white or brown) Lundberg Organic California White Jasmine Rice 32 Oz$7 .99 for 1 item thru 02/24, Cooked in Chicken Broth
½ cup frozen peas
½ cup fresh parsley, chopped
½ cup Crème fraîche or sour cream
1 cup fresh breadcrumbs

Instructions

Preheat oven to 375 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add mushrooms and season sweet curry sweet paprika with salt and pepper. Cook, stirring, until mushrooms are tender and browned, 10 minutes. Add remaining 2 tablespoons oil and the flour. Stir to combine and cook 1 minute.
Add chicken broth, whisking constantly, and bring to a boil. Add chicken and rice and return to a simmer. Stir in peas, parsley, and Crème fraîche or sour cream; season with salt and pepper. Transfer mixture to an 8-inch square baking dish. Top with breadcrumbs.
Bake until top is golden brown and mixture is warm throughout, 15 to 20 minutes.