Rice & Chicken Casserole
By: Anonymous
Published: Thursday, December 3, 2009 - 10:40pm

Ingredients




4 ounces can mushrooms
 cup pkg. pre-cooked rice
1/4 cup chopped onion
1/4 cup snipped celery leaves
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon sage
1/4 teaspoon thyme
Dash of pepper
4 tablespoons butter
1/2 cup water
 cup chopped nuts (pecans) (optional)
2 cups chicken, cooked
deboned

Preparation

1 Cook in saucepan, mushrooms, uncooked rice, onion, celery leaves, salt, oregano, sage, thyme and pepper in butter until vegetables are tender but not brown. Stir in water and bring to boil. Reduce heat and simmer uncovered for 6 to 8 minutes or until most of water is absorbed, stirring occasionally. Remove from heat. Add chicken and pecans; mix lightly. Pour in 1-1/2 quart casserole and bake at 350 degrees for 30 to 45 minutes.