Chicken Broccoli Rice Casserole

• 2 (9 ounce) packages chopped frozen broccoli
• 1/4 cup water
• 1 (8 ounce) jar of cheese whiz cheese spread
• 1 (12 ounce) jar of cheese whiz cheese spread
• 1 1/2 cups long grain white rice
• 1 2/3 cups water
• 2 large onions
• 6 stalks celery
• 2 (4 ounce) cans mushrooms
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 (10 1/2 ounce) cream of mushroom soup
• 1 (5 ounce) can evaporated milk, skim
• 4 boneless skinless chicken breasts, diced

1. Pre-heat oven to 375 degrees.
2. Pour 1 2/3 cups of water and rice into rice cooker and cook until done. If you don't have a rice cooker, use a 4 serving size of instant rice like Minute or Uncle Ben's 14 oz pkg, following directions on pkg.
3. Cook chicken in boiling water until done, for 30 minutes or until no longer pink in center.
4. Sautee onions, celery and mushrooms in 2 Tbsp oil.
5. Partially cook broccoli in 1/4 cup water, covered, for 5 minutes until half done. Add to sauteed ingredients.
6. Dice chicken and add to sauteed ingredients and broccoli.
7. Add soups, evaporated milk and rice to mixture.
8. Add small jar of Chees Whiz to mixture. Stir to combine.
9. Spray 13"x19" casserole dish with cooking spray.
10. Pour mixture into casserole dish.
11. Put in 375 degree oven for 35 minute After 25 min., take out and top with large jar of Chees Whiz and finish cooking.

frozen broccoli, water, whiz cheese, whiz cheese, long grain white rice, water, onions, stalks celery, mushrooms, cream of chicken soup, cream of mushroom soup, milk, chicken breasts

Taken from www.food.com/recipe/chicken-broccoli-rice-casserole-310845 (may not work)