This rice and chicken casserole recipe with cream of mushroom soup is super easy to make. Such a great weeknight dinner.
Preheat oven to 350 degrees
In a large skillet or pan cook onions and celery in butter over medium heat until they are slightly soft.
Now mix in cream of mushroom soup, broth, sour cream, dry basil, pepper, and salt. Mix well.
Mix in the pre-cooked chicken and pre-cooked rice. Stir until fully mixed.
Lightly spray 8×8 baking dish or casserole dish with nonstick spray. Then dump the mixture into the dish.
Sprinkle the parsley and parmesan cheese over the mixture.
Place in the middle of the oven and bake for 30-35 minutes uncovered. It should be golden brown and bubbly when done.
Remove from oven and allow to sit for 5 minutes before serving.