Classic Chicken and Brown Rice Casserole.

 
Classic Chicken and Brown Rice Casserole. By Amy Taylor

6 Boneless Skinless Chicken Breast, --Trim off membranes, then dice and set aside (Leave Raw)
2 Cans Cream of Chicken Soup
1 Can Cream of Celery Soup
1 Can Cheddar Cheese Soup
¾ C. Milk
¾ C. White Wine
3 Tbsp. Melted Butter
1 Onion Chopped (best to use a chopper)
½ C. Green Onion Diced
2 Celery sticks diced small (best to use a chopper)
16 Baby Carrots diced small (best to use a chopper)
4 Red Skin Yellow Flesh potatoes pealed and diced small
Salt and Pepper to taste
3/4 C. Long Grain Brown Rice
1 ¼ C. Sargento Artisan Parmesan grated cheese

-In a sprayed casserole dish lay in your brown rice. (you may want to cook the brown rice for a little bit before adding)
-In a large bowl combined, can soups, milk, wine, butter, salt, and pepper mix well.
-Pour half into rice and mix well.
-With the other half of soup mixture add in onion, green onion, carrots, potatoes, celery, diced raw chicken. Mix Well and pour over rice and soup mixture.
-Top with Parmesan cheese

*Bake uncovered at 275* for 3 hours.

P.s. Best when using Campbells brand for soups. This can also be made in the crock-pot but you wont get the browning of the cheese on top. ---Also if you don't mix the rice well it will still be good but be a little crunchy.
Just from the oven

Before Cooking

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