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Chicken, Mushroom and Rice Casserole
Ingredients
2   tbsp oil
3   cups whole mushrooms, quartered
1   cup medium dice white onion
2   tsp finely minced garlic
2½   cups water
2   cans CO-OP GOLD Cream of Mushroom Condensed Soup
¼   Chicken Bouillon
3   tsp salt
2   cups 1-inch cubed CO-OP Boneless Skinless Chicken Thighs (4 – 5 thighs) or Breasts (2 – 3 breasts)
1¼   cups CO-OP GOLD Long Grain Brown Rice
3   cups frozen CO-OP GOLD Broccoli Florets (or substitute fresh broccoli)

  salt to taste
Directions

Prep time: 10 minutes
Total time: 2 hours
Serves: 4


  • Preheat oven to 325°F
  • Place a large pot on high heat. Add oil and mushrooms and cook for 3 to 5 minutes allowing to brown. Next, add onions and cook for 1 more minute. Then add garlic and turn heat down to low.
  • Add water, soup, bouillon and salt, and bring to a simmer.
  • Remove from heat and add chicken and rice, mix and pour into a casserole dish.
  • Cover in foil and bake for 1 hour, ensuring chicken has an internal temperature of 165°F (74°C). Take the casserole out of the oven, leaving the foil on, and let rest for 15 minutes before serving.
  • While the casserole is resting, boil or steam broccoli for 3 to 4 minutes or until just tender. Season with salt and serve with casserole.
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