This recipe originally appeared in the NBWI Cookbook printed in 1978. As printed, it only contains a teaspoon of soy sauce. When one reviewer made it, she recommended using the low sodium version and adding up to a 1/4 cup.
- 1 onion, diced
- 4 celery sticks, diced
- 1 Tbsp butter
- 1 can sliced mushrooms
- 1/2 tsp garlic salt
- 1/4 tsp pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp parsley
- 1 tsp soya sauce
- 2 cups chicken or turkey, cubed
- 3 cups rice, cooked
- 1 can condensed cream of chicken soup
- 1 can condensed cream of mushroom soup
- 1/2 cup cheese, grated
- salt and pepper to taste
Sautee onion and celery in butter until soft. Add can of mushrooms with liquid and sautee until hardly any juice is left. Add garlic salt and pepper; stir.
Add in cubed meat, parsley, Italian seasoning and soy sauce. Cook until meat is browned, 4 to 6 minutes.
Combine cooked rice, soups and meat mixture. Add salt and pepper to taste. Spread evenly in a casserole dish and sprinkle grated cheese on top.
Bake at 300F for 35 minutes.