Chicken, Cheese, & Mushroom Casserole

2 c. uncooked instant brown rice
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
salt
pepper
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. half and half
1 t. sage
2 t. thyme
1 t. oregano
1/2 t. celery seeds, optional
1/4 t. cayenne pepper
1 c. onion, chopped and sauteed
1 can chicken broth
2 8oz cans mushrooms
8 T. butter, divided
2 T. oil
8-12 pieces raw chicken, skinless, boneless (I used tenderloins)*

Preheat oven to 350 degrees. Spray 9x13 casserole dish. Melt 4 T. butter and mix with soups, onion, half and half, and spices. Set aside. Layer rice, salt, pepper to taste, then 1 c. cheddar cheese in casserole. Saute mushrooms in 4 T. butter and oil in skillet until golden brown.  Place all but 1 c. mushrooms on top of rice and cheese. Salt and pepper chicken pieces and place on top of mushrooms. Dob soup mixture over chicken and rice. Pour chicken broth on top.  Bake uncovered for 1 1/2 hours. Add mozzarella cheese on top last 10-15 minutes til melted. Cover with foil to prevent over browning.

* could use pork instead, if desired

This is one of our favorites!