Chicken and mushroom casserole

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A simple and tasty casserole, great for workplace catering.

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a NF Nut free Main meal

Ingredients

Method

Cook rice according to packet instructions.
Heat oil in a large saucepan, add onion and cook over a medium to high heat until transparent.
Add garlic, mushrooms and celery and cook until soft.
Stir in tomatoes, mushroom soup, dried herbs, cooked chicken and water; cook for 30 to 40 minutes.
Mix in chopped parsley and serve with rice.

To make this vegetarian, replace the chicken with equal quantities of canned chickpeas or butter beans.
You can replace the fresh mushrooms with champignons which are often a cheaper alternative to mushrooms and will keep their shape when cooked.

Written and reviewed by dietitians and nutritionists at National Nutrition Foundation, with support from the Victorian Government.