Mushroom Chicken Bowl (Print Version)

# Ingredients:

01 - 1 medium onion, chopped small.
02 - 2 minced garlic cloves.
03 - 2 large spoons of butter or olive oil.
04 - A pinch of salt and black pepper, adjust as needed.
05 - ½ teaspoon each of rosemary and thyme, dried.
06 - ¼ cup of plain flour.
07 - 2 cups of chicken that's been shredded.
08 - ½ cup of cream, or half-and-half, your pick.
09 - 2 cups of sliced mushrooms.
10 - 1 bunch of spinach or kale, if you'd like.
11 - 6 cups of broth from chicken.
12 - Some fresh parsley or chives for topping.

# Instructions:

01 - Throw mushrooms into the pan and let 'em brown for 5-7 minutes.
02 - Mix in flour and cook for a couple of minutes. Slowly pour in the broth while stirring.
03 - Use oil to soften the onion for around 4 minutes, then cook the garlic for 30 seconds more.
04 - Drop in the thyme and rosemary, and let it all simmer for about 10 minutes.
05 - Toss in the greens, shredded chicken, and cream. Simmer for another 5 minutes, then adjust the salt and pepper.

# Notes:

01 - Rotisserie chicken makes this super fast.
02 - Choose any kind of mushrooms you like best.
03 - It freezes great if you don't add the cream yet.

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