Chicken and Broccoli Casserole

• 2 Tablespoons Unsalted Butter
• 1/2 whole Sweet Yellow Onion, Chopped
• 2 stalks Celery, Chopped
• 3 cups Rice, Prepared
• 1 bunch Broccoli Florettes, Chopped And Steamed
• 1 cup Milk
• 13 pounds Velveeta Cheese, Cubed
• 2 pieces Cooked Boneless, Skinless, Chicken Breast, Shredded
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1/2 cups Mayonnaise
• 8 ounces, weight Button Mushrooms, Sliced
• 1 pinch Salt
• 1 pinch Pepper

1. Preheat oven to 350 degrees F.
2. 1.
3. In small pan over medium heat, saute your onions and celery in the butter until softened.
4. 2.
5. Combine onion and celery mixture with the cooked rice in a large casserole dish.
6. Stir in broccoli florettes that have been lightly steamed and chopped finely.
7. Salt and pepper to taste.
8. Set aside.
9. 3.
10. In small sauce pan bring milk to a light simmer over medium or medium low heat.
11. Add Velveeta cheese and stir until cheese is melted.
12. Pour cheese sauce over rice mixture in casserole dish.
13. 4.
14. Spread shredded cooked chicken breast in an even layer over rice mixture.
15. 5.
16. In small bowl combine can of soup, mayonaise and sliced button mushrooms.
17. Add salt and pepper to taste.
18. 6.
19. Spread mushroom mixture evenly over chicken layer in casserole dish.
20. 7.
21. Place casserole in preheated 350 degree F oven and bake for 1 hour or until casserole is browned on top and bubbly.

butter, sweet yellow onion, stalks celery, rice, broccoli florettes, milk, velveeta cheese, chicken, cream of mushroom soup, mayonnaise, mushrooms, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/chicken-and-broccoli-casserole-2/ (may not work)