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
adapted from For The Love of Cooking
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.