Chicken-N-Rice Casserole

• 2 breasts chicken, boiled
• chicken broth
• 2 c. rice, uncooked
• 1 can cream of mushroom soup
• 8 oz. cream cheese
• 1 c. cubed Velveeta
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 can water chestnuts
• 1 can mild green chilies
• mushrooms to taste
• stuffed green olives to taste
• 1 tsp. salt
• almonds, sliced

1. After chicken is boiled, add rice to broth.
2. Cook 20 minutes on simmer.
3. Meanwhile, chop celery and onion.
4. Saute.
5. When done, add to cooked rice.
6. Leave rice on simmer and add cheese.
7. Stir until melted.
8. Shred chicken; stir into rice, then add rest of ingredients.
9. Mix well.
10. Put into casserole dish and top with almonds.
11. Bake at 325u0b0 for 30 to 40 minutes.

chicken, chicken broth, rice, cream of mushroom soup, cream cheese, stalks celery, onion, water chestnuts, green chilies, mushrooms, green olives, salt, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=571398 (may not work)