3 boneless skinless chicken thighs or 2 large breast (I used thighs)1 sleeve buttery round crackers like Ritz1 10.5oz. can cream of chicken soup1 C. shredded cheddar cheese2 C. chopped broccoli florets1 small onion, chopped1 stalk celery, chopped1/4 C. Velvetta cheese1 bag, boil in bad rice1/2 tsp. pepper1/4 tsp. salt1/4 C. milk4 T. butter
Bring a medium size pot (about 6 cups) water to a boil and boil chicken till done, remove to a plate to cool and then shred. Add in the pkg. of rice to the boiling water the chicken cooked in and cook for 8 minutes. Remove rice to plate with chicken and add in the broccoli to the same pot and cook till tender. Meanwhile, sauté onion and celery in 2 T. butter, about 3-4 minutes. Drain the broccoli, stir in the onion and celery, rice and chicken. Add in the velvetta and 1/2 C. cheddar cheese. Stir to melt the cheese, add in soup, milk, salt and pepper. Once well combined, pour into a lightly greased casserole dish and top with remaining cheese. Bake at 350 degrees for 20 minutes. Melt the remaining butter and crush the crackers. Pour the butter over the crackers and mix well. After 20 minutes in the oven, remove and top with crackers. Place back in the oven for an addition 10 minutes to brown the crackers. Let sit 5 min.