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 left over roasted chicken meat)
1 6-8 oz can of sliced water chestnuts, diced
1 cup of broccoli florets
2 10 3/4 oz can of healthy request Cream of Chicken soup
1/4 cup light mayonnaise
Salt and pepper to taste

Preheat oven to 350 degrees. Cook chicken. 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.



Serving Size: Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user MARELLE0612.