2 cans cream of celery soup
1/2 c. milk
1 lg. can evaporated milk
1 c. mayonnaise
2 tsp. Worcestershire sauce
2 (10 oz.) pkg. frozen broccoli
3 c. chunks of chicken (3 1/2 lb. fryer)
1 c. grated Parmesan cheese
3 c. cooked rice (1 1/2 c. uncooked rice cooked in 3 1/2 cups strained chicken broth)

Mix soup and 1/2 cup milk in sauce pan and heat on low. Combine evaporated milk, mayonnaise and Worcestershire sauce in a bowl and stir in warm soup mixture. Cook broccoli slightly and drain. Place cooked rice in the bottom of a 9 x 13 inch casserole dish. Spoon 1/2 cup soup mixture over the rice. Place broccoli over rice in single layer. Spoon 1/2 cup soup mixture over broccoli. Cover with chicken. Add remaining soup mixture and sprinkle with cheese. Bake at 350 degrees about 20 minutes or until bubbly. Serves 12.