This is another recipe I can thank Pinterest for... Originating from For the Love of Cooking. I followed the recipe almost exactly, except I added shredded cheddar cheese to the top before baking. This is a great, easy recipe for a weekday meal. Great for pot lucks. Kids and husbands love it too! It's a whole meal all in one! I will say, this dish tastes much better than it looks!
Ingredients:
- 1 tbsp olive oil
- 1/2 onion- chopped
- 1 lb mushrooms quartered
- 1 stalk of celery diced (I love celery so I used 2 stalks)
- 1 box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions (I used a 6oz box of Near East Long Grain and Wild Rice- Original)
- 2 cooked chicken breasts, cubed (You can use left over chicken, rotisserie chicken or what I did was I put 2 chicken breasts in a Fry pan with olive oil and Montreal Chicken Seasonings. Seared both sides and then placed chicken in 400 degree oven until just done. Then I shredded with two forks. I prefer shredded chicken over diced)
- 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 (I used Kraft Mayo with Olive Oil)
- Salt and pepper to taste
- 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. (I added fresh broccoli florets to a big bowl with 1T of water. Placed paper towel over bowl and microwaved for 3 minutes. In a large bowl, combine all ingredients and mix well.
- Put into a baking dish and cover with cheese. Bake uncovered for 30 minutes. Let cool for a few minutes prior to serving. Enjoy.
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| I seared and then baked chicken I seasoned well and then shredded it. |
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| Steamed broccoli, chopped onion, diced celery, can of sliced water chestnuts (that I diced), and quartered mushrooms |
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| Brown mushrooms in some olive oil |
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| Make rice per package instructions |
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| Saute onion and celery in olive oil |
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| Diced water chestnuts |
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| Put all ingredients into a big bowl |
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| Mix well |
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| Put mixture into casserole/baking dish (either a 9x13 or I did two smaller casserole dishes and made one for a party and put the other in the fridge to make for dinner tomorrow night. I could probably freeze it too, but I'm looking forward to it again:) |
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| I added cheese to the top. Cheese makes EVERYTHING better! |
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| Bake at 350 for 30 mins |
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