recipe time

I know I tend to post a lot of recipes on my blog, but cooking is one of the things I love to do! Here is another recipe I made up spur of the moment for dinner, it is a chicken casserole.

1 package sliced mushrooms
1 small onion diced
2 large stalks celery diced
1 can cream of chicken soup
1 soup can full of skim milk
1 box low sodium all natural chicken broth (you won't use the whole box)
2 Cups peppridge farm seasoned stuffing
2-3 garlic cloves diced
3 tablespoons sour cream
salt, pepper, and sage(or poultry seasoning) to taste
1 1/2 cup rice cooked with 1 cup water and 1 1/2 cups chicken broth
3-4 chicken breast, boneless skinless

Set rice on to cook (usually takes about 15-20min for rice to cook, follow directions on bag)
cut chicken into small cubes and place in pan to saute with dash of olive oil, Salt and pepper chicken as it cooks. Once chicken is cooked set it aside in a large mixing bowl
Once chicken is cooked place mushrooms, onions, garlic, and celery in pan and saute with a dash of salt and pepper until they start to get soft.
Once your vegi's are done your rice should be done cooking as well. Dump cooked rice, and vegi's into the mixing bowl with chicken. Add can of cream of chicken soup, then one can full of milk and one can 3/4 full of chicken broth. Mix well, then add salt pepper and poultry seasoning or sage to taste. Place in large glass casserole dish and bake in 350^ oven for 25 minutes, or until bubbly and thickened. At this point mix dry stuffing with two-three tablespoons of sour cream (it works really well if you mix it with your hands) Carefully spoon this evenly over hot casserole and place back in oven for 5minutes or until topping is hot. Remove from oven and enjoy!!

p.s.--You may also add sour cream to the chicken mixture before you bake it, or you may choose to add cheddar cheese to your casserole. Be creative!