Saturday, September 10, 2011

Chicken, Mushroom & Broccoli Casserole

Casseroles. People either love them or hate them. Personally, since I'm not one of those strange birds who can't eat foods that touch one another, I LOVE casseroles. They're quick and easy to prepare, without dirtying up a ton of dishes. 

To me, casseroles scream 'comfort'. I love to make casseroles ahead of time to cook later in the day. This recipe is made simple by using some convenience items such as deli rotisserie chicken, 90-second microwaveable rice, and pre-cut vegetables. Also, in keeping with the holy gospel of casseroles, there IS a cream of something soup in it. 


This recipe can be made ahead since everything is precooked before assembly. Though the recipe calls for a 13x9" baking dish, I sometimes use 2 9x9" baking dishes so I can freeze a portion for a later date, or simply share with others. 


Chicken, Mushroom & Broccoli Casserole


Ingredients:
Meat from 1 rotisserie chicken, cut into cubes
1 16oz package sliced mushrooms
½ onion, diced
2 stalks celery, diced
1 6-8 oz can water chestnuts, drained and diced
2 cups broccoli florets
1 can condensed cream of celery soup
1 can condensed cream of chicken with mushroom soup
¼ cup mayonnaise

Preheat oven to 350 degrees. Oil a 13x9" glass baking dish (or 2 9x9" dishes) and set aside.

Cook mushrooms in 1 Tbsp olive oil until golden brown and remove from pan. Saute onions and celery until soft. 





Meanwhile, steam or blanche broccoli until just tender. I like to do this simply by placing the broccoli in a glass dish with a few Tbsp of water, covering with plastic wrap, and microwaving for about 4-5 minutes on HIGH power. Make sure you are VERY careful when removing the plastic wrap - steam burns are NOT PLEASANT (trust me!). 





Prepare rice according to packet directions. The brand I use cooks in the microwave in only 90 seconds. 


In a LARGE bowl, combine the chicken, rice, sauteed mushrooms, onions and celery, the water chestnuts, steamed broccoli, canned soups and mayonnaise. Mix well.







Transfer to greased baking dish(es). Bake in a 350 degree oven for 30 minutes. If making ahead, simply refrigerate and, when ready to cook, leave the casserole out for about 15 minutes before baking. 



Let casserole stand about 5 minutes before serving. 



1 comment:

  1. Oh, what a lovely dish! I was trying to make one earlier this afternoon only to contact my
    Los Angeles accidental burn injury lawyer because my stove in the condo leaked! I was scared to death I swear.

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