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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is one of my favorite comfort foods, and a Thanksgiving staple. Luckily it is also simple enough to cook any time. My best friend first made it with chicken, to delicious results. It was originally a vegetarian recipe created by my mother, made to go with Worthington Chic-ketts. It will also work with Worthington Tender Bits or other soy chicken products. Ingredients:
2 cups boneless skinless chicken breasts, cut into bite-sized pieces. approx 1lb of meat |
1 onion, chopped |
1 cup celery, chopped |
8 ounces fresh mushrooms, sliced |
2 tablespoons butter |
3 cups cooked rice, jasmine rice works well |
1/2 teaspoon salt |
1 (10 ounce) can cream of mushroom soup, undiluted |
1/2 cup milk |
1/2 cup mayonnaise |
paprika |
Directions:
1. Preheat oven to 350 degrees F.
2. In large pan, brown onion, celery, mushrooms, and chicken in the butter.
3. Remove from heat and add all other ingredients except paprika, mix well.
4. Place in a greased 2-quart casserole dish. May seem a bit watery, this will go away after it's baked.
5. Top with paprika, to taste. I do a solid coating so the top is entirely red.
6. Bake for 35-40 minutes. Top should be slightly browned and casserole a bit bubbly.
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