Chicken, Mushroom, Broccoli, and Rice Casserole

Chicken, Mushroom, Broccoli, and Rice Casserole 1 Tablespoon olive oil 1/2 onion, diced 1 lb mushrooms quartered 1 stalk of celery diced 1 (4 ounce) box of Long Grain & Wild Rice, prepared per instructions 2 cooked chicken breasts, cubed (I use left over roasted chicken meat) 1 6-8 oz can of sliced water chestnuts, diced 1 cup of broccoli florets 1 (10 3/4 oz) can of Cream of Chicken soup 1 (10 3/4 oz) can of Cream of Celery soup 1/4 cup light mayonnaise Salt and pepper to taste Preheat oven to 350 degrees. Prepare rice per instructions. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Using a steamer, steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well. Put into a baking dish and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving.