Broccoli-Rice Chicken Casserole

• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 2 Tbsp. oil
• 3/4 c. rice, cooked
• 2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
• 3 lb. chicken, cooked and chopped
• lemon pepper and salt to taste
• 1 lb. Velveeta cheese, shredded
• 1 can cream of mushroom soup
• 1/2 c. shredded Cheddar cheese
• 1/2 c. slivered almonds

1. Saute onion and celery in oil in heavy skillet until transparent.
2. Combine with next 5 ingredients in bowl; mix well. Melt Velveeta cheese with soup in saucepan over low heat, stirring constantly.
3. Add to broccoli and rice mixture; mix well.
4. Spoon into buttered baking dish.
5. Top with Cheddar cheese and almonds. Bake at 350u0b0 for 40 minutes.
6. Yield: 10 servings.

onion, celery, oil, rice, broccoli, chicken, lemon pepper, velveeta cheese, cream of mushroom soup, cheddar cheese, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=301538 (may not work)