Scalloped Chicken and Mushroom Bake

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.

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

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.

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.

Spread mixture over rolls.

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

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