2 (10 oz.) pkgs. frozen broccoli spears, thawed & drained
1/3 c. butter
1/2 lb. fresh mushrooms, sliced
1/4 c. chopped onion
1 med. garlic clove, crushed
2 cans cream of chicken soup, undiluted
3 c. cooked rice
2 c. cubed, cooked chicken (about 2 1/2 lb. fryer)
2 c. sliced celery, cut in 1/2" slices
2 tbsp. dry sherry
3/4 tsp. dill weed, crushed
1/4 tsp. salt
1/4 tsp. white pepper

Trim broccoli flowerettes; reserve for garnish. Coarsely chop stalks; set aside.

In a large saucepan, melt butter. Add mushrooms, onion, and garlic; saute over medium heat, stirring occasionally, until onion is tender, about 5 minutes. Stir in undiluted chicken soup, rice, chicken, celery, chopped broccoli stalks, sherry, dill weed, salt and white pepper.

Cook over low heat, stirring constantly, about 5 minutes. Pour chicken mixture into ungreased 3 quart casserole. Cover and bake in a 400 degree oven for 30 minutes. Uncover; garnish top with flowerettes. Bake, uncovered about 10 minutes or until center is bubbly.

Serves 6. May be prepared the day before serving, approximate cost, $3.44.