1 whole chicken
3-4 cups cooked broccoli (fresh or frozen)
¼ cup chopped onion
4 cups cooked rice
2-3 cups crumbled crackers (i used keebler club snack sticks)
1 can cream of chicken soup
1 can cream of celery soup
1 cup chicken broth
¼ cup sour cream
4 oz. cream cheese
2 - 3 teaspoons chipotle sauce (no seeds)
salt, pepper, garlic powder, onion powder to taste

Cup up chicken and boil with chopped onion until done (about 20-30 minutes). Remove chicken pieces and debone.

In a separate pot, add 2 cups uncooked rice and 4 cups of water. Add 1 teaspoon of chicken bouillon and 1 teaspoon of salt. Cook on high heat until boiling, then reduce heat to low and cook for 15-20 minutes.

Chop broccoli and cook in chicken broth until light green.

In a bowl, mix together soups, broth, sour cream, cream cheese and chipotle sauce. Add seasonings to taste. Spray cooking oil in 9x13 casserole dish add rice, broccoli, chicken (I used about ¾ of the chicken) and soup mixture and stir until evenly distributed. Top with crackers.

Cook at 350°F for about 30 minutes, until warm throughout.

Makes about 10 servings.

Submitted by: SHERI