Chicken, Mushroom, Broccoli and Rice Casserole

Wow that is a mouthful and this casserole is too! This recipe was given to me ages ago by my fabulous neighbor Pam (and it was given to her by a good friend), so it is making the rounds!, It is sooo good! It feeds an Army and is true comfort food!

I adore recipes that are shared and continue to be shared. To me that is part of the brotherhood or sisterhood of food and cooking. The sharing of recipes and food brings people together and gets them excited, to me it is almost spiritual. I am fairly shy in person but, I can talk to anyone about cooking and recipes, it brings me out of my shell!

I made a few tiny changes and believe me it was awesome! Thanks again for sharing such a special recipe Pam!

1 tbsp olive oil

1/2 onion

1 lb mushrooms quartered

1 stalk of celery diced (I used two)

1 box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions

2 cooked chicken breasts, cubed

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 probably used a bit more than that)

Salt and pepper to taste

Johnny's Garlic Salt - just a few shakes

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. **I actually cooked all three items at the same time**

Using a steamer, steam broccoli until just fork tender, then cool. **I put the broccoli in raw**

Mix your soups and mayonnaise together and add about 1/2 cup of water to thin it out, and whisk till smooth, add in your salt, pepper and seasoning salt. Then add the remaining ingredients and mix well.

Put into a baking dish and heat uncovered for 40 minutes until bubbling. Let cool for a few minutes prior to serving.