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Chicken Broccoli and Rice Casserole

Source of Recipe


Kathy Pearson in "Heavenly Dishes"



List of Ingredients



• 1/2 stick melted butter
  
• 1/3 c. onion, chopped
  
• 1/2 c. celery, chopped
  
• 1 (10 oz.) pkg. frozen broccoli florets
  
• 1 can cream of mushroom soup (or cream of onion)
  
• 1 can sliced mushrooms (I omit these)
  
• 1 c. instant rice (uncooked)
  
• 1 soup can milk
  
• 1/2 T. sugar
  
• 1 can Cheddar cheese soup
  
• 2 c. cooked, cubed chicken
  
• 1 T. pimento (I omit)
  
• 1 can sliced water chestnuts, chopped
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. Melt butter, add onion and celery. Let sauté while preparing remaining ingredients.
   
   
3. Drop broccoli into boiling water long enough to separate (do not cook); drain.
   
   
4. Mix soups, rice, milk, sugar, broccoli, pimento and water chestnuts in large bowl. Add onions and celery, chicken and mushrooms and mix well. Pour into a rectangular glass baking dish. Cook 40 minutes, covered. Uncover, cook 10 – 15 minutes longer. May add a topping of buttered cracker crumbs.