Chicken Divan

• 2 (10 oz.) pkg. broccoli spears
• 4 chicken breasts
• 1 small onion
• 1 stalk celery
• dash of salt, pepper and poultry seasoning
• water to cover chicken
• 1/4 c. Parmesan cheese
• 1/2 c. sour cream
• 1 can cream of chicken soup
• 1 Tbsp. butter, melted
• 1/4 c. butter or margarine
• 1 c. chopped onion
• 1/2 c. chopped celery
• 1 c. long grain rice (uncooked)
• 1/2 tsp. Italian seasoning, basil or oregano
• 1 tsp. Accent
• 2 c. cut, cooked chicken
• 2 chicken bouillon cubes
• 2 c. water
• 3/4 c. chopped walnuts

1. Melt butter or margarine in Dutch oven or large skillet over medium flame.
2. Add onion and celery and cook until onion is tender.
3. Add rice and seasoning and continue to cook until rice is golden.
4. Add water and remaining ingredients, except walnuts, and bring to a boil.
5. Lower flame and simmer, covered, for 20 to 25 minutes or until rice is tender and liquid is absorbed.
6. Add walnuts.
7. Makes 5 to 6 servings.

broccoli spears, chicken breasts, onion, celery, salt, water, parmesan cheese, sour cream, cream of chicken soup, butter, butter, onion, celery, long grain rice, italian seasoning, accent, chicken, chicken bouillon cubes, water, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=481946 (may not work)