Chicken, Broccoli And Rice Casserole

• 1 1/2 cups long grain rice
• 1 1/2 lbs. chicken tenderloin
• 1 small onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 cups chicken broth
• 1 tsp. butter
• 3 - 4 cups chopped fresh broccoli
• 1 can cream of chicken soup
• 1 1/2 cups Velveeta, cubed
• 1 tsp salt
• 1/2 tsp pepper

1. Preheat oven to 350 degrees.
2. Cook rice according to package directions.
3. In a medium size saucepan add broth, chicken, onion, celery, carrot, salt and pepper. Let simmer for 20 minutes.
4. Strain chicken and vegetables; reserve broth. In a small bowl mix cream of chicken soup and reserved broth.
5. In a 3qt-buttered casserole add cooked chicken (with vegetables), cooked rice, broccoli, and Velveeta. Pour chicken soup mixture over top and stir.
6. Cover casserole with aluminum foil and bake for 30-45 minutes or until broccoli is done.

long grain rice, chicken tenderloin, onion, carrot, celery stalk, chicken broth, butter, fresh broccoli, cream of chicken soup, salt, pepper

Taken from www.epicurious.com/recipes/member/views/chicken-broccoli-and-rice-casserole-1208700 (may not work)