Chicken and Brown Rice Dinner in a Pumpkin

Since I didn't want to take the time to defrost hamburger and I had a rotisserie chicken in the fridge, I decided to find a dinner in a pumpkin recipe that used chicken instead of ground beef. I found this one on http://tonispilsbury.com.

1 small to medium pumpkin
2-3 stalks of celery, diced
1 container fresh sliced mushrooms (I used canned)
2 tablespoons veg. oil
1 Rotisserie Chicken
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 can of cream of chicken soup
1 can cream of celery soup
2 cups cooked brown rice (or 1 cup instant brown rice)

Cooking Instructions:

Pull meat from chicken. Wash off outside of the pumpkin. Cut off top of the pumpkin and save, and thoroughly clean out seeds and pulp. In a large skillet, saute celery and mushrooms in oil until tender. Add chicken and season with rosemary, thyme and a little salt & pepper. Stir in soup. Simmer for just a few minutes, stirring occasionally. Add cooked rice. Spoon mixture into clean pumpkin shell. Replace pumpkin’s top. Place filled pumpkin onto a baking sheet. Bake at 350 for one hour or until meat of the pumpkin is tender.