Chicken, Mushroom, Broccoli, and Rice Casserole

They say your taste buds change every 7 years. I don’t know how true that is but John and I used to hate mushrooms but now we love them. Every once in a while a good casserole on Sundays is just what you need. My family loved this.

Chicken, Mushroom, Broccoli, and Rice Casserole


  • 1 Tablespoon olive oil
  • 1/2 onion, diced
  • 1 lb mushrooms quartered
  • 1 stalk of celery diced
  • 1 (4 ounce) 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 (optional, John liked them but I didn't)
  • 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
  • Salt and pepper to taste


  1. 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. In a large bowl, combine all ingredients and mix well.
  2. Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.


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Speak Your Mind



  1. this casserole looks divine.

  2. Can’t wait to make this recipe! Looks scrumptious :)

  3. looks awesome!
    how many cups of rice??

  4. 1 cup of uncooked wild rice equals about 4 cups cooked rice. 4(ounces) of dry rice is about 1 cup so I think around 4 cups of cooked rice.

  5. I made this last night for dinner and it was a huge hit. Thanks for another great recipe.

  6. It looks delicious, I wonder if instead of broccoli I can add another ingredient, Im allergic to broccoli, or maybe the recipe can be made without the broccoli without adding any other ingredient.

  7. Super yummy…my 1 year old ABSOLUTELY LOVED IT!! :)

  8. I LOVED this casserole. I love the crunch of the celery and water chestnuts along with the rice, chicken and broccoli. They only thing we did differently is we topped with shredded cheddar cheese before baking. It was delish!

  9. How many servings does this recipe make?

  10. @Anonymous,
    This makes a lot! I would say about 6-8 servings.

  11. I was so tired of making the same dish over and over, so I looked online for recipes, and stumbled upon this..I was leary of the amount of rice,it didnt look like enough for all of the ingredients, but eventually it evened out! So greatful for these types of sites for a sahm like myself,who gets tired of fixing boring dinners!!hank you so much for sharing, and I will definitely continue to try more dishes..thanks

  12. This recipe looks fabulous

  13. do you cook the soup before you add it ? or just pour it straight from the can ?

  14. Try using Cream of Mushroom and Cream of Celery instead next time, I’ve made a chicken a rice casserole with those two soups for years and its a huge family favorite.

  15. Thanks for sharing. My family and I loved it!

  16. don’t like wild rice-could I use regular white rice instead? Or would that affect the outcome?

  17. Thank you for sharing this recipe! I prepared it today for a hearty Sunday dinner and it was a hit. I used yellow rice instead of the wild rice and decided to forego the celery and cream of celery (only used cream of chicken). Very flavorful. Thank you

  18. Sandy (Dance & Cheer Mom) says:

    This turned out great! I am not a fan of the mushroom, so i just omitted that and it was awesome!