Chicken And Rice Cassetole
- 1 can Cream of Chicken soup
- 1 can Cream of Celery soup
- 1 can Cream of Mushroom soup
- 1 cup long grain white rice, raw
- few fresh broccoli florets
- 3 - 6 boneless, skinless chicken breast halves
- 1/2 cup chopped onion
- 2 tbsp butter, melted
- 1/4 cup frozen peas
- 1/4 cup sliced fresh mushrooms
- 1/4 cup celery chopped
- parsley, salt pepper
- Mix three cans of soup and melted butter together. Divide into two portions. Add rice to one portion of soup mixture, along with peas, broccoli and mushrooms. Mix well and place in lightly greased 2.5 litre casserole. Cut chicken into 1/2" strips and place onto soup mixture to entirely cover mixture. Add celery and onion to second portion of soup mixture, mix well and spread over chicken. Garnish with parsley. Cover and bake at 275 degrees F for 2 hours, uncovering for last half hour.
cream of chicken soup, cream of celery soup, cream of mushroom soup, long grain white rice, fresh broccoli florets, chicken, onion, butter, frozen peas, mushrooms, celery, parsley
Taken from www.epicurious.com/recipes/member/views/chicken-and-rice-cassetole-50151448 (may not work)