Grandma Sandy's Chicken Broccoli Casserole

This is great for bringing to a party, its delish. everyone loves it, way better than a bag of chips.

Also makes amazing leftovers :)

2 chicken breasts

1 tbsp butter

1 tbsp olive oil

1 medium yellow onion

1 cup chopped celery

3 cups minute rice (6 servings)

2 bundles of fresh broccoli cut into small florets

(or 2 packages of frozen chopped broccoli)

1 can cream of chicken soup

1 can cream celery soup

3/4 small block of velveeta cheese

1 bag fried onions (found in canned vegetable aisle)

Basic Necessities:

1 med skillet

2 small to medium saucepans with fitted lids

1 steamer basket

1 large mixing bowl

9x12 baking dish

Preheat oven to 350. Sauté the chicken breasts in olive oil in skillet. Cook a few minutes on each side, a little underdone. It can finish cooking later in the oven so it's not over cooked. Remove from pan and set aside to cool. Using same skillet, melt butter over medium high heat and saute celery and onions until translucent, about 5-6 minutes.

Cook minute rice according to package directions and set aside.

Meanwhile, steam broccoli for about 4-5 min and set aside.

Using same pan as broccoli (may need to rinse out and dry) heat both soups and cheese over medium heat until cheese is melted and smooth. Stir often...careful not to burn cheese on bottom of pan.

Cut chicken into 1 inch cubes.

Combine cheese sauce, chicken, onions & celery, and rice in a large mixing bowl. Fold in broccoli. Spread mixture in greased 9x12 baking dish. Cover with aluminum foil and bake for 30 minutes. Remove foile, sprinkle dried onions over casserole, and bake for another 10 minutes, until onions are crunchy and slightly golden.