Ingredients
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
Preparation
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.
