Chicken, Rice, and Broccoli Casserole

By JimMac

Ingredients

• 2 cans cream of celery soup
• 1/2 c. milk
• 1 lg. can evaporated milk
• 1 c. mayonnaise
• 2 tsp. Worcestershire sauce
• 2 (10 oz.) pkg. frozen broccoli
• 3 c. chunks of chicken (3 1/2 lb. fryer)
• 1 c. grated Parmesan cheese
• 3 c. cooked rice (1 1/2 c. uncooked rice cooked in 3 1/2 cups strained chicken broth)

Preparation

Step 1

Mix soup and 1/2 cup milk in sauce pan and heat on low. Combine evaporated milk, mayonnaise and Worcestershire sauce in a bowl and stir in warm soup mixture. Cook broccoli slightly and drain. Place cooked rice in the bottom of a 9 x 13 inch casserole dish. Spoon 1/2 cup soup mixture over the rice. Place broccoli over rice in single layer. Spoon 1/2 cup soup mixture over broccoli. Cover with chicken. Add remaining soup mixture and sprinkle with cheese. Bake at 350 degrees about 20 minutes or until bubbly. Serves 12.