In a large nonstick pan over medium heat melt ½ Tbsp. of Butter and Brown 4 oz. of Mushrooms, 6-8
minutes. Remove from pan and set aside.
Repeat with an additional ½ Tbsp. of Butter and remaining Mushrooms, setting aside with first batch.
Add the Chicken to the pan and cook stirring occasionally just until there is no pink visible on the outside
of the Chicken cubes. Remove from the pan and set aside with the Mushrooms.
Lower the heat to low and melt 4 Tbsp. of butter. Sprinkle with the 4 Tbsp. of Flour stirring constantly
for 2 minutes.
Slowly Whisk in the Milk. Increase heat to medium and bring to a simmer, continue whisking and add
the Oregano, Thyme, Sage, Salt and Pepper. Cook until thickened.
Add the Broccoli, Mushrooms and Chicken stirring to coat and return to a simmer.
Add the Rice and Chicken Stock, stir to combine, return to simmer, cover and cook until rice is tender,
-12 minutes. Remove from heat.
Sprinkle the top with Colby Jack and cover until the cheese is melted.