Step 1

Preheat the oven to 350 degrees F.

Step 2

Coat two 18.6 oz individual baking dishes (or an 8 x 11 baking dish) with cooking spray and set aside. Click for 18.6 oz oven safe baking dishes.

Step 3

Chop the broccoli and mushrooms into bite sized pieces.

Step 4

Dice the chicken into bite sized pieces, or leave whole if preferred.

Step 5

In a saucepan, combine the chicken broth and beef bouillon, bring to a boil and stir until cube is dissolved.

Step 6

Add cream of chicken (or mushroom) soup and whisk to combine.

Step 7

To the pan, add the rice, onion flakes, onion powder, celery seed, paprika, and black pepper. Whisk to combine and cook until just heated through, and then remove from heat.

Step 8

Layer the mushrooms and broccoli in the two dishes, divided evenly.

Step 9

Add the chicken on top of the veggies.

Step 10

Pour the soup mixture over the chicken in each dish to cover the chicken and veggies.

Step 11

Place the two dishes on a baking sheet. Click for a baking sheet.

Step 12

Cover the dishes tightly with foil and bake in the preheated oven for 1 hour.

Step 13

Uncover and serve in the individual dishes on cork trivets to protect surfaces, or transfer the food to dinner plates.

Step 14

Garnish with fresh parsley if desired. Serve and enjoy.