Chicken, Mushroom, Broccoli, and Rice Casserole

Chicken, Mushroom, Broccoli, and Rice Casserole

I’ll be honest… I am not a huge casserole person. I try to make most of my meals from scratch and I love using fresh ingredients but sometimes you just need a quick and comforting meal. My friend Lori gave me this recipe years ago, when I first met my husband, and it’s always a big hit when I make it.

My girlfriend CurriĆ© and her family came for dinner and I wanted to celebrate her upcoming birthday with two of her favorite things. My chicken and rice casserole and fresh brownies. I made this casserole for her on her first night home from the hospital after the birth of her son. It’s really simple to make, travels well and reheats easily – it also tastes really good! CurriĆ© loves this casserole and always gets excited when I make it for her. It was a great evening celebrating a special birthday.

  • 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
  • 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

Chicken, Mushroom, Broccoli, and Rice CasserolePreheat 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.

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

Chicken, Mushroom, Broccoli, and Rice CasseroleClick here for printable recipe

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6 Responses to “Chicken, Mushroom, Broccoli, and Rice Casserole”

  1. 1

    Beth — August 27, 2013 @ 1:49 pm

    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. 2

    Brenda Jaffe — March 5, 2014 @ 4:20 pm

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


    • Pam replied: — March 5th, 2014 @ 4:21 pm

      I always use 1 box of Farmhouse Long Grain & Wild Rice .



  3. 3

    Lynn — October 21, 2014 @ 9:34 am

    How much rice is in a box?


    • Pam replied: — October 21st, 2014 @ 9:37 am

      The box says 4 0z of rice (about 1/2 cup).



  4. 4

    Angelina — October 31, 2015 @ 10:20 am

    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!


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