Ingredients
1 1/2 cups long grain rice
1 1/2 lbs. chicken tenderloin
1 small onion, diced
1 carrot, diced
1 celery stalk, diced
2 cups chicken broth
1 tsp. butter
3 - 4 cups chopped fresh broccoli
1 can cream of chicken soup
1 1/2 cups Velveeta, cubed
1 tsp salt
1/2 tsp pepper
Preparation
Preheat oven to 350 degrees.
Cook rice according to package directions.
In a medium size saucepan add broth, chicken, onion, celery, carrot, salt and pepper. Let simmer for 20 minutes.
Strain chicken and vegetables; reserve broth. In a small bowl mix cream of chicken soup and reserved broth.
In a 3qt-buttered casserole add cooked chicken (with vegetables), cooked rice, broccoli, and Velveeta. Pour chicken soup mixture over top and stir.
Cover casserole with aluminum foil and bake for 30-45 minutes or until broccoli is done.
