Zesty Chicken Casserole

• 2 cups uncooked instant rice
• 1 package (16 ounces) frozen broccoli cuts, thawed
• 1 medium onion, chopped
• 1 celery rib, chopped
• 2 tablespoons minced fresh parsley
• 1 teaspoon salt
• 6 boneless skinless chicken breast halves (4 ounces each)
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1-1/4 cups water
• 3/4 cup process cheese sauce
• 1/2 cup Italian salad dressing
• 1/2 cup 2% milk
• Fresh red currants, optional

1. Place rice in a greased 13x9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables.
2. In a large saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken.
3. Cover and bake at 375u0b0 for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170u0b0. Garnish with red currants if desired.

rice, frozen broccoli cuts, onion, celery, parsley, salt, chicken, condensed cream, water, process cheese sauce, italian salad dressing, milk, fresh red currants

Taken from www.tasteofhome.com/recipes/zesty-chicken-casserole/ (may not work)