1 c. celery (finely chopped)
1/2 c. onion (finely chopped)
1/2 stick butter
1 1/2 c. chicken broth
3 (1.5 oz) pkg. instant chicken broth and soup mix
3 lb. chicken (boiled, deboned and chopped)
3 c. cooked rice
2 c. grated cheddar cheese

Sauté the celery and onion in the butter until soft, about 8 to 10 minutes over low heat. Remove from heat; stir in the broth and the instant soup mix. Mix in the chicken, rice and 1 1/2 c. cheese. Pour into a 9 x 13 dish. Sprinkle the remaining cheese on top.

Bake at 375°F for 30 minutes.