Chicken, Rice And Broccoli

• 3/4 lb. boneless chicken
• 1/2 c. chopped celery
• 1/2 c. chopped onion
• 1 1/2 c. quick cooking rice (measured before cooking)
• 1 (10 oz.) pkg. frozen broccoli spears
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 (10 3/4 oz.) can cream of mushroom soup
• 3/4 c. shredded cheese (Monterey Jack or Cheddar)
• 1 Tbsp. cooking oil

1. Cut chicken in chunks and saute in oil in skillet pan.
2. Add celery and onion.
3. Cook until tender.
4. Cook rice and broccoli according to directions.
5. Set aside.
6. Chop broccoli finely.
7. In a large bowl, mix chicken, celery, onion, rice and broccoli until blended.
8. Add both cans of soup.
9. Do not add water to soup.
10. Stir until mixed.
11. Pour half of mixture into a 3-quart casserole dish. Top with 1/2 of the cheese.
12. Add rest of mixture and top with remaining cheese.
13. Bake at 350u0b0, covered, for 45 minutes.
14. Serves 4 to 6.

boneless chicken, celery, onion, cooking rice, frozen broccoli spears, cream of chicken soup, cream of mushroom soup, shredded cheese, cooking oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454028 (may not work)