Ingredients

• small to medium pumpkin- 1
• celery- 2-3 stalks, trimmed and diced
• fresh sliced mushrooms- 1 container
• vegetable oil- a few tablespoons
• rotisserie chicken- (chicken pulled from one store-bought cooked rotisserie chicken)
• dried rosemary and dried thyme- 1 teaspoon each (or a tablespoon of poultry seasoning)
• cream of chicken soup- 1 can
• cream of celery soup- 1 can
• cooked brown rice- 2 cups

Instructions

1. Wash off outside of the pumpkin.
2. Cut off top of the pumpkin and save, and thoroughly clean out seeds and pulp.
3. Preheat oven to 350 degrees.
4. In a large skillet, saute celery and mushrooms in oil until tender.
5. Add chicken and season with rosemary, thyme and a little salt & pepper.
6. Stir in soup.
7. Simmer for just a few minutes, stirring occasionally.
8. Add cooked rice.
9. Spoon mixture into clean pumpkin shell.
10. Replace pumpkin’s top.
11. Place filled pumpkin onto a baking sheet.
12. Bake one hour or until meat of the pumpkin is tender.
13. Put pumpkin onto a serving plate, remove pumpkin “lid” and serve casserole!
14. Make sure to scoop out and eat the cooked pumpkin – Enjoy!