HEARTY CHICKEN BAKE

Steps:

• 1. RICE PREP
• 2. Bring chicken stock to a boil over medium high heat in a large sauce pan. Stir in rice, bring to a boil then cover and turn heat to low.
• 3. Let simmer for 15 minutes. Turn off heat and let rest, covered, for a minimum of 5 minutes, but preferably until ready to use.
• 4. Preheat oven to 375°F. Grease an 11x15" baking dish.
• 5. MEAT PREP
• 6. While rice is cooking: Heat olive oil in a large skillet over medium heat. Add mushrooms and cook, stirring for about 3 minutes, or until they start to brown slightly.
• 7. Turn burner to medium high and add chicken and seasonings, stirring to mix and spreading into a single layer. Allow to cook undisturbed for about 3 minutes, or until the bottom of the chicken is lightly browned.
• 8. Add in the onion and half of the bell pepper and cook, stirring occasionally until the chicken is fully cooked, about 3-5 minutes. Turn off heat and set aside.
• 9. CREAMY SOUP BASE
• 10. While chicken and rice are resting: In a large mixing bowl, combine soups, mayonnaise, 3½ cups of cheese and seasonings and mix thoroughly.
• 11. To the bowl, add the celery, broccoli, asparagus and remainder of the the bell pepper, and chicken mixture, stir well to combine.
• 12. Add rice and chicken mixture to the bowl and mix gently to combine. Dump the contents into the baking dish and spread evenly.
• 13. TOPPING
• 14. Sprinkle with remaining ½ cup of cheese and top evenly with the crushed Ritz crackers.
• 15. Bake for 35-40 minutes or until the top is golden brown and crunchy. Let sit for at least 5 minutes and enjoy :)