| | | |

Chicken, Mushroom, Broccoli, and Rice Casserole

Chicken, Mushroom, Broccoli, and Rice Casserole

My friend gave me this chicken, mushroom, broccoli, and rice casserole recipe years ago, when I first met my husband, and it’s always a crowd favorite when I make it. My girlfriend Currié and her family came for dinner to celebrate her upcoming birthday and I made her two of her favorite recipes, this casserole and fresh brownies. The casserole was delicious and we had a great evening celebrating a special birthday.

Chicken, Mushroom, Broccoli, and Rice Casserole:

Ingredients:

  • 1 box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions
  • 1 tbsp olive oil
  • 1/2 onion
  • 1 lb mushrooms quartered
  • 1 stalk of celery diced
  • 1 cup of broccoli florets
  • 2 cooked chicken breasts, cubed (I use leftover roasted chicken meat)
  • 1 (10 3/4 oz) can of Cream of Chicken soup
  • 1 (10 3/4 oz) can of Cream of Celery soup
  • 1/4-1/2 cup mayonnaise, to taste
  • 1 (6 oz) can of sliced water chestnuts, drained & diced
  • Sea salt and freshly cracked pepper to taste

Topping Ingredient Options (optional): 

  • Crispy fried onions
  • Ritz crackers, crushed
  • Panko crumbs

Chicken, Mushroom, Broccoli, and Rice Casserole

How to Make a Chicken, Mushroom, Broccoli, and Rice Casserole

Preheat the oven to 350 degrees.

Prepare the box of rice per package instructions; set aside to cool until needed.

In a large skillet add 1/2 tbsp oil and cook mushrooms until golden brown; remove from pan and set aside until needed.

Add the other 1/2 tbsp of oil to the skillet and cook onions and celery, stirring often, until soft, about 5 minutes.

Using a steamer, steam broccoli until just fork tender, then cool.

In a large bowl, combine the rice, mushrooms, onion, celery, broccoli, chicken, cream of chicken soup, cream of celery soup, mayonnaise, water chestnuts, sea salt, and freshly cracked pepper, to taste, together and mix well.

Pour into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving. Enjoy.

Side Note: For added decadence and/or texture, add some French’s crispy fried onions, crushed Ritz crackers, or panko crumbs on top of the casserole after the first 15 minutes of baking. Continue baking for the remaining 15 minutes. 

 

Chicken, Mushroom, Broccoli, and Rice Casserole

Chicken, Mushroom, Broccoli, and Rice Casserole

Chicken, Mushroom, Broccoli, and Rice Casserole

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main
Cuisine: American
Servings: 6
Author: Pam - For the Love of Cooking

Ingredients

Casserole:

  • 1 box of Farmhouse Long Grain & Wild Rice or your favorite brand, prepared per instructions
  • 1 tbsp olive oil
  • ½ onion
  • 1 lb mushrooms quartered
  • 1 stalk of celery diced
  • 1 cup of broccoli florets
  • 2 cooked chicken breasts cubed (I use leftover roasted chicken meat)
  • 1 10 3/4 oz can of Cream of Chicken soup
  • 1 10 3/4 oz can of Cream of Celery soup
  • 1/4-1/2 cup mayonnaise to taste
  • 1 6 oz can of sliced water chestnuts, drained & diced
  • Sea salt and freshly cracked pepper to taste

Topping Ingredient Options (optional):

  • Crispy fried onions
  • Ritz crackers crushed
  • Panko crumbs

Instructions

  • Preheat the oven to 350 degrees.
  • Prepare the box of rice per package instructions; set aside to cool until needed.
  • In a large skillet add 1/2 tbsp oil and cook mushrooms until golden brown; remove from pan and set aside until needed.
  • Add the other 1/2 tbsp of oil to the skillet and cook onions and celery, stirring often, until soft, about 5 minutes.
  • Using a steamer, steam broccoli until just fork tender, then cool.
  • In a large bowl, combine the rice, mushrooms, onion, celery, broccoli, chicken, cream of chicken soup, cream of celery soup, mayonnaise, water chestnuts, sea salt, and freshly cracked pepper, to taste, together and mix well.
  • Pour into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving. Enjoy.
  • Side Note: For added decadence and/or texture, add some French's crispy fried onions, crushed Ritz crackers, or panko crumbs on top of the casserole after the first 15 minutes of baking. Continue baking for the remaining 15 minutes.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. This recipe is one of my favorite. I’m allergic to onions so I’ve made it many times without them and by upping the celery to compensate

  2. Going to be cooking what looks like a delicious casserole recipe this weekend. How much rice? How much cooked rice should the equivalents be?

  3. OMG…. since chicken, mushrooms, broccoli, and rice are among my very favorite ingredients in any casserole, l definitely plan to make this one!. My hubby doesn’t care for water chestnuts, so I’ll leave them out (but personally, I love the crunch). I’ll use “Heart Healthy” Campbell soups…. since they contain 33% less sodium & fat (so I’ll see how that works out). Thanks for (yet) another lovely recipe!