Chicken, Mushroom, Broccoli, and Rice Casserole
Every once in a while a good casserole on Sundays is just what you need. My family loved this Chicken, Mushroom, Broccoli, and Rice Casserole - a home-cooked meal that is a little of everything.
Ingredients
- 1 (6 ounce box) long grain & wild rice, prepared per instructions
- 1 cup of broccoli florets, (see note)
- 1 Tablespoon olive oil
- 1/2 onion, diced
- 12 ounces sliced mushrooms
- 1-2 stalks of celery, diced (about 1/3 cup)
- 2 cooked chicken breasts, cubed
- 1 (10 3/4 oz can) cream of chicken soup
- 1 (10 3/4 oz can) cream of celery soup
- 1/4 cup light mayonnaise
- Salt and pepper to taste
Instructions
- Preheat oven to 350 degrees. Prepare rice per instructions.
- Steam broccoli until fork tender.
- In a heated pan add 1/2 tablespoon oil and cook mushrooms until golden brown. Season with salt and pepper and remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft.
- In a large bowl, combine all ingredients and mix well.
- Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.
Notes
Grocery stores often sell broccoli in steamable bags which makes things easier.
Source: adapted from For The Love of Cooking
Source: adapted from For The Love of Cooking