Chicken, Mushrooms, & Rice Casserole

Ingredients:

• 1 (10.5oz) Cream of Mushroom Soup
• 1 1/2 Cup Water
• 1 Cup White Rice (uncooked)
• 1 Packet Onion Soup Mix
• 1/2 Rotisserie Chicken (bite size pieces)
• 1 (4oz) Stems & Pieces Mushrooms (drained)

Instructions:

Preheat oven to 325. Grease your baking dish and set aside.

Dump everything into a bowl and mix until well combined. Pour mixture into greased baking dish.

Bake for 1 hour covered. Serve hot.

Notes:

• Great re-purpose of leftover Rotisserie Chicken or Turkey.
• Personally, prefer Campbells Cream of Mushroom Soup.
• Personally, prefer the Lipton Recipe Secrets Onion Dry Recipe Soup & Dip Mix brand.
• Personally, prefer the Success Ten Minute Boil-in-Bag White Rice brand.
• Photograph has Bread Crumbs on top but, I would omit that as we didn’t like the texture.
• Substitute Rotisserie Chicken for four uncooked Chicken Breast. Instead lay them on top of the blended mixture and bake covered for 1 1/2 hours.