• Bring broth and water to a boil in a medium saucepan over high heat. Reduce heat to low, cover, and keep warm.
• Heat 2 Tbsp. olive oil in a Dutch oven over medium-low heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add farro and cook, stirring frequently, until grains are lightly toasted, about 3 minutes.
• Stir 5 cups warm broth mixture into farro mixture, reduce heat to low, and cover. Cook until almost all liquid has been absorbed and farro is just al dente, about 25 minutes, stirring twice during cooking.
• Add rosemary and diced chicken, stirring constantly, until farro becomes creamy, about 5 minutes. Off heat, stir in Parmesan, parsley, and lemon juice. Adjust consistency with remaining warm broth mixture as needed. (You may have broth left over.)
• Season with salt and pepper to taste, and top with Creamy Mushroom Sauce.

Creamy Mushroom Sauce Instructions

• Melt 1 tablespoon of butter or buttery spread in a large, nonstick skillet over medium-high heat. Add mushrooms and garlic, and cook, stirring frequently, until soft and fragrant (about 5 minutes).
• Add remaining butter or buttery spread. When melted, add flour. Stir until flour has been combined and cook for approximately 1 minute.
• Add evaporated milk and whisk until completely combined. Bring to a boil and lower heat, simmering sauce for about 5 minutes until thickened.