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Chicken, Mushroom, Broccoli, and Rice Casserole

Chicken, Mushroom, Broccoli, and Rice Casserole

I’ll be honest… I am not a huge casserole person. I try to make most of my meals from scratch and I love using fresh ingredients but sometimes you just need a quick and comforting meal. My friend Lori gave me this recipe years ago, when I first met my husband, and it’s always a big hit when I make it.

My girlfriend Currié and her family came for dinner and I wanted to celebrate her upcoming birthday with two of her favorite things. My chicken and rice casserole and fresh brownies. I made this casserole for her on her first night home from the hospital after the birth of her son. It’s really simple to make, travels well, and reheats easily – it also tastes really good! Currié loves this casserole and always gets excited when I make it for her. It was a great evening celebrating a special birthday.

How to Make a Chicken, Mushroom, Broccoli, and Rice Casserole

  • 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 leftover 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 mayonnaise
  • Salt and pepper to taste

Chicken, Mushroom, Broccoli, and Rice CasserolePreheat 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 heat uncovered for 30 minutes. Let cool for a few minutes prior to serving. Enjoy.

Chicken, Mushroom, Broccoli, and Rice CasseroleClick here for printable recipe

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7 Comments

  1. This recipe is one of my favorite. I’m allergic to onions so I’ve made it many times without them and by upping the celery to compensate

  2. Going to be cooking what looks like a delicious casserole recipe this weekend. How much rice? How much cooked rice should the equivalents be?

  3. OMG…. since chicken, mushrooms, broccoli, and rice are among my very favorite ingredients in any casserole, l definitely plan to make this one!. My hubby doesn’t care for water chestnuts, so I’ll leave them out (but personally, I love the crunch). I’ll use “Heart Healthy” Campbell soups…. since they contain 33% less sodium & fat (so I’ll see how that works out). Thanks for (yet) another lovely recipe!