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 - a home-cooked meal that is a little of everything.
1(6 ounce box)long grain & wild rice, prepared per instructions
1cupof broccoli florets, (see note)
1Tablespoonolive oil
1/2onion, diced
12ouncessliced mushrooms
1-2stalks of celery, diced (about 1/3 cup)
2cooked chicken breasts, cubed
1(10 3/4 oz can)cream of chicken soup
1(10 3/4 oz can)cream of celery soup
1/4cuplight mayonnaise
Salt and pepper to taste
Instructions
Preheat oven to 350 degrees. Prepare rice per instructions.
Steam broccoli until fork tender.
In a heated pan add 1/2 tablespoon oil and cook mushrooms until golden brown. Season with salt and pepper and remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft.
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.
Notes
Grocery stores often sell broccoli in steamable bags which makes things easier. Source: adapted from For The Love of Cooking