1 c. chopped celery
1/2 c. chopped onion
8 oz. sliced fresh mushrooms
1/2 stick butter
1 can evaporated milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 c. chicken broth
2 c. cooked long grain white rice
1 1/2 c. diced, cooked chicken

In large saucepan or Dutch oven melt butter. Saute celery, onion and mushrooms until tender. Add 2 tablespoons flour, stir to make paste. Add milk, soups and broth. Stir over low heat until it simmers. Add rice and cooked chicken. Stir. Pour into casserole dishes. Bake at 350 degrees for 30 minutes or until golden brown.