2-3 c. cooked rice
6 chicken breast halves
16 oz. frozen broccoli spears
1 c. shredded Cheddar
2 cans cream of celery soup (can use cream of anything)
1/2 c. mayonnaise
1 can sliced water chestnuts
1 lg. onion, diced
Mushrooms (optional)
1 can French fried Durkee onions

1. Cook rice

2. Cut up chicken into bite-size pieces.

3. Saute onions, chicken and mushrooms.

4. Defrost and drain broccoli.

5. Line 9 x 13 inch pan with rice.

6. Arrange broccoli over rice.

7. Sprinkle cheese over broccoli.

8. Scatter chicken mixture with juices over cheese.

9. Scatter water chestnuts over that.

10. Mix soup and mayonnaise; spread on top.

11. Cover and bake at 350 degrees for 45-60 minutes. Uncover and sprinkle onions over top. Bake until they're browned.