Chicken, Mushroom, Broccoli and Rice Casserole

                                           
                                                               Courtesy of For the Love of Cooking

As promised, here is that recipe that I was telling you about. First of all . . just let me say . . that I love looking up new recipes to cook, and most of them come from food blogs. That being said, I found a new food blog that I fell in LOVE with! Pam over at For the Love of Cooking has A LOT of yummy looking recipes! Go on over to check her out!

Anyways, I was in the mood for a good, hearty casserole Monday night because it was quite windy here where I live. This one fit the bill! I did modify it alittle because we ( My hubby and I ) do not really care for mushrooms; so, instead of actual mushrooms and the cream of celery soup . . I used cream of mushroom soup. I think it worked! :) This one will be going into my "Keep" recipes for sure! Enjoy.

Ingredients:

1 tbsp olive oil

1/2 onion

1 lb mushrooms quartered

1 stalk of celery diced

1 box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions

2 cooked chicken breasts, cubed (I use left over roasted chicken meat)

1 6-8 oz can of sliced water chestnuts, diced

1 cup of broccoli florets

1 10 3/4 oz can of Cream of Chicken soup

1 10 3/4 oz can of Cream of Celery soup

1/4 cup light mayonnaise

Salt and pepper to taste

Directions:

Preheat oven to 350 degrees. Prepare rice per instructions. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown – remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Using a steamer, steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well.
Put into a baking dish and hear uncovered for 30 mins. Let cool for a few mins prior to serving.


Have a great day!

Katherine