Chicken, Mushroom, Broccoli, and Rice Casserole
Servings 6
Equipment
- Small Saucepan
- Large skillet
- Steamer
- Large Baking Dish
Ingredients
Casserole:
- 1 box of Farmhouse Long Grain & Wild Rice or your favorite brand, prepared per instructions
- 1 tbsp olive oil
- ½ onion
- 1 lb mushrooms, quartered
- 1 stalk of celery, diced
- 1 cup of broccoli florets
- 2 cooked chicken breasts cubed (I use leftover roasted chicken meat)
- 1 10¾ oz can of Cream of Chicken soup
- 1 10¾ oz can of Cream of Celery soup
- ½ cup mayonnaise to taste
- 1 6 oz can of sliced water chestnuts, drained & diced
- Sea salt and freshly cracked pepper, to taste
Topping Ingredient Options (optional):
- Crispy fried onions
- Ritz crackers crushed
- Panko crumbs
Instructions
- Preheat the oven to 350 degrees.
- Prepare the box of rice per package instructions; set aside to cool until needed.
- In a large skillet add ½ tbsp oil and cook mushrooms until golden brown; remove from pan and set aside until needed.
- Add the other ½ tbsp of oil to the skillet and cook onions and celery, stirring often, until soft, about 5 minutes.
- Using a steamer, steam broccoli until just fork tender, then cool.
- In a large bowl, combine the rice, mushrooms, onion, celery, broccoli, chicken, cream of chicken soup, cream of celery soup, mayonnaise, water chestnuts, sea salt, and freshly cracked pepper, to taste, together and mix well.
- Pour into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving. Enjoy.
- Side Note: For added decadence and/or texture, add some French's crispy fried onions, crushed Ritz crackers, or panko crumbs on top of the casserole after the first 15 minutes of baking. Continue baking for the remaining 15 minutes.