Broccoli Casserole
1 C. water
1/2 t. salt
1 C. instant rice
1/4 C. butter or margarine
1/4 C. chopped onion
1/4 C. chopped celery
1 (10 oz) can condensed cream of mushroom soup undiluted
1 (10 oz) can cream of celery soup undiluted
1 (10 oz) pkg. frozen chopped broccoli thawed
1/2 C. diced process American cheese
Bring water and salt to a boil. Add rice, cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1 1/2 qt. casserole. Bake at 350 for 1 hour.

Broccoli Chicken Casserole
2 1/2 cups chopped chicken breast meat
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/2 cup shredded Monterey Jack cheese
1 (10 ounce) package frozen broccoli
1/2 cup chopped green onion
1 teaspoon dried basil
1/2 teaspoon ground black pepper

Preheat oven to 350 � F.
In a large bowl combine the chicken, soup, milk,
cheese, broccoli, green onion, basil and pepper.
Mix well and spread mixture into a lightly greased 9x13 inch baking dish.
Bake at 350� F for 50 minutes, until bubbly.