Chicken-Rice Casserole

Chicken-Rice Casserole
Kristin Groves

This is my dad's recipe. It was our chicken soup when we were sick as children and has stayed with us into adulthood as a favorite. Its other redeeming factor is that my 2-year-old will eat it without complaint. I am sure it came from some book, but he may have modified it in his many years of making it. Here is the most current variation:

2 chicken breasts, halved and cubed
1 small onion
1/2 cup celery
1/4-1/2 cup mushrooms
1 can cream of mushroom soup
1 cup shredded cheddar cheese
2 1/2 soup cans instant rice

Cook chicken, onion, mushroom and celery in about 2 cans of water until the vegetables are tender.Add the cream of mushroom soup and heat to a boil. Add the instant rice, stir, and transfer to a casserole dish with a lid. Top with lid and microwave on med-high for 6 minutes. Top with shredded cheese and replace lid until
cheese melts.

Salt and pepper to taste.