Chicken Celery Casserole
- 1 tablespoon olive oil
- 1 large onion, sliced into rings
- 4 cloves garlic, minced
- 4 boneless, skinless chicken breast halves, cut into bite-sized pieces
- 2 (10.75 ounce) cans condensed cream of celery soup
- 1 cup chopped celery
- 1 (4 ounce) can mushrooms, drained
- 1 cup chopped carrot
- 1 pinch poultry seasoning
- salt and pepper to taste
- Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste.
- Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving.
olive oil, onion, garlic, chicken, condensed cream, celery, mushrooms, carrot, poultry seasoning, salt
Taken from www.allrecipes.com/recipe/44400/chicken-celery-casserole/ (may not work)