Chicken, Mushroom, Brocolli and Rice Casserole

I am killing time this afternoon by hanging out in the hubsters office as he works (I am subbing at his school this week) so since I am starving to death, I decided to look up some new recipes (I know. . . . .wise choice!).  I found this at The Girl Who Ate Everything and decided that it was a must have recipe and I thought it should be shared.  For more yummy recipes check out The Girl's website here.  You'll be glad you did!  When I actually make this I will let you know how it turned out.


Chicken, Mushroom, Broccoli, and Rice Casserole
Source: by For the Love of Cooking

Ingredients:
1 T olive oil
1/2 onion
1 lb mushrooms quartered
1 stalk of celery diced
1 (4 ounce) box of Farmhouse Long Grain & Wild Rice (or your favorite brand), prepared per instructions
2 cooked chicken breasts, cubed (I use left over roasted chicken meat)
1 6-8 oz can of sliced water chestnuts, diced (optional, John liked them but I didn't)
1 cup of broccoli florets
1 10 3/4 oz can of Cream of Chicken soup
1 10 3/4 oz can of Cream of Celery soup
1/4 cup light mayonnaise
Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees. Prepare rice per instructions. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Using a steamer, steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well.

Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.