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 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
Preheat the oven to 350 degrees.
Prepare the box of rice per package 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.
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.