BROCCOLI RICE CASSEROLE

BROCCOLI RICE CASSEROLE

2 (10-oz.) packages frozen chopped broccoli
3 cups instant rice
1 (10.75-oz.) can condensed cream of chicken soup
1-1/4 cups water
1 (16-oz.) package processed American cheese, cubed
1 T butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste

Cook broccoli and rice according to package directions. Preheat oven to 350^.

In a medium saucepan over LOW heat, mix cream of mushroom soup, cream chicken soup, and 1-1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese does not burn.
Melt butter in a large skillet over medium-high heat, and sauté celery and onion until soft.

In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Season with salt and pepper. Pour mixture into a 9-x-13-in. baking dish.

Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.

Yield: 10 servings.