Recipe(tried): Chicken & Rice Casserole

Good Morning Everyone,

Well, my DH is much better now...he is eating again, this morning I fed him eggs and pancakes and told me, "I think it's time to go back to real food". He was ill from April 12th til the last week of April, lost a lot of weight, and made two trips to the Dr. I of course, was not going to cook for one, so I subsisted on toast, bagels, sandwiches, soups and applesauce. I sure am glad he is better!!

So, tonight we are going to have Chicken and Rice Casserole, Green Beans and applesauce. I suppose that cancelled Easter dinner will have to be for Mother's Day now!Gina's Chicken and Rice Casserole

1 cup uncooked rice
2 lbs. skinless, boneless chicken breasts
1 c. sliced mushrooms
1 small onion, chopped
3 cloves garlic, crushed
1 10 oz. pkg. frozen chopped broccoli, thawed and drained
1 can cream of golden mushroom soup
1 cup chicken broth (Superior Touch)
3/4 cup white wine
salt and freshly ground pepper to taste
1/2 t. oregano
1/2 t. paprika

Pre heat oven to 350. Put rice in a greased casserole dish and set drained broccoli pieces over. Saute onion, mushrooms and garlic til onions are light golden brown. In a bowl, mix together the soup, chicken broth, wine and sauteed veggies. Set aside. In the same sillet, brown the chicken pieces in 3 T. olive oil. Set chicken on top of broccoli and rice, pour the liquid mixture over and cover with foil. Bake at 350 for 1 1/2 hours.