Chicken Walnut Rice Stuffing Casserole

Another great recipe from my MIL, this recipe is well over 40 years old. When I asked Mom where she got it from she said "from a neighbour of her's years ago named Doris". This is an awesome recipe make ahead the day before when company comes your only an hour away from supper!

• Ready In: 1 hr 40 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 4  chicken breasts (sauted any way you like)
• 2  cups rice
• 4 1⁄2 cups water
• 2  cups celery
• 1⁄4 cup celery leaves
• 1  cup walnuts
• 1  onion
• 2  teaspoons salt
• 1 1⁄2 teaspoons poultry seasoning
• 1⁄4 teaspoon pepper
• 1⁄2 cup butter
• 1  cup mushroom
• 2  chicken bouillon cubes

Directions

1. Saute minced onion, finely chopped celery in the butter for 5 minutes.
2. Add rice and saute for 5 minutes more until rice is golden brown then add water to onions, celery and rice and bring to a boil.
3. Then add chicken bullion cubes simmer for about 20 minutes until most of the water has been evaporated or absorbed.
4. Add seasonings, salt and pepper, chopped mushrooms, minced walnuts, and celery leaves and poultry seasonings add chicken on top of casserole.
5. Bake for 1 hour @ 275 or 300 degrees.