This is one of my favorite casseroles-easy, simple, good! The recipe only serves 4, so double the recipe if you want to feed 6 or more.
1 4 oz. mushroom stems and pieces
1 10 3/4 oz. can cream of chicken soup
1/2 c. chicken broth
1 cup diced cooked chicken or turkey, without skin or fat
1/2 c. long grain rice
1 tsp. chopped parsley
Combine mushrooms, soup and broth in a small saucepan. Cook and stir over moderate heat until smooth and bubbling. Add chicken, rice and parsley to hot soup mixture. Stir to mix well and place in 1 1/2 quart casserole. Cover tightly and bake at 325F for 40 minutes or until rice is tender. Serve 3/4 cup hot casserole per serving.
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