1 can cream of broccoli soup
1 tbsp. Parmesan cheese
1 c. clear chicken broth
1 c. reg. long grain rice, uncooked
1/3 c. chopped celery
1/3 c. chopped onion
2 whole chicken breast
2 tbsp. melted butter
1/4 tsp. poultry seasoning
2 c. fresh broccoli florets

Reserve 1/4 cup soup and stir Parmesan cheese into it and set aside. In 12 x 8 dish stir together remaining soup and chicken broth. Stir in rice, celery, and onion. Arrange chicken breasts over rice mixture, then drizzle butter over chicken and sprinkle with poultry seasoning. Cover with foil and bake at 350 degrees for 35 minutes. Uncover and arrange broccoli florets around chicken and spread reserved soup mix over chicken. Bake 20 minutes longer.