Chicken and Mushroom Casserole - A lighter chicken casserole with mushrooms, brown rice, celery, and almonds.
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Servings 6servings
Ingredients
4ouncessliced fresh mushrooms
1tablespoonbutter
1wholechicken cooked and debonedor 4 skinless, boneless breasts poached
1 ½cupscooked brown rice
3ribscelerysliced
½small onionchopped
½cupsliced almonds
2tablespoonsdiced pimientodrained
¾cupmayonnaise
¼cupwater
juice of 1/2 a lemon
½teaspoonsalt
¼teaspoonground black pepper
10.5ouncescream of chicken soup
For the Topping:
½cupbread crumbs
2tablespoonssliced almonds
2tablespoonschopped fresh parsley
2tablespoonsmelted butter
Instructions
Preheat the oven to 350 degrees.
Saute the mushrooms in butter until they just begin to brown on the edges. Combine with all ingredients except topping in a large bowl. Mix well. Place in a lightly greased casserole dish.
Cook for one hour.
Combine all the topping ingredients in a small bowl and sprinkle over the casserole during the last 20 minutes of cooking time.