Chicken Rice Casserole

• 2 cups Rice
• 1 onion, Medium chopped
• 3 Celery stalks, chopped
• 1 can Cream of mushroom soup
• 1 can Cream of chicken soup
• 2 cups Chicken broth
• 4 Chicken Leg quarters
• 2 tablespoons Melted Butter
• 2 teaspoons Thyme
• 1 clove Garlic, minced
• 1 tablespoon Parsley, for serving
• 1 Salt, to taste
• 1 Pepper, to taste
• 1 bag Broccoli florets, frozen

1. Preheat oven to 350 and grease a 9x13 baking pan with nonstick cooking spray
2. Place rice, onion & celery into baking pan.
3. Combine broth and soup, stir well
4. Mix soups into rice mix, stir well, add salt & pepper
5. Place chicken leg quarters in rice mixture. Brush chicken with butter and sprikle with thyme & garlic. Season with salt & pepper again.
6. Cover dish with foil and bake for 1 hour.
7. Uncover, remove chicken, add broccoli and stir in, place chicken on top and bake for 30 minutes more, until rice is cooked and the chicken is golden.
8. Top with parsley & serve.

rice, onion, celery, cream of mushroom soup, cream of chicken soup, chicken broth, chicken leg quarters, butter, thyme, clove garlic, parsley, salt, pepper, broccoli

Taken from www.epicurious.com/recipes/member/views/chicken-rice-casserole-5a920ae48f47837972c966e2 (may not work)