Cheesy Broccoli, Rice and Chicken Casserole

I like the broccoli rice casserole at Piccadilly. (Yes, I eat at Piccadilly)  This is SOOOO much better than the one at Piccadilly.  The fresh broccoli makes it great!  It  is a wonderful potluck contribution.  It is a "Deep South Dish" recipe.

Ingredients:

• 2 small heads of broccoli, cut so that only the florets remain (4 C.)
• 2 T. butter
• ½ C. chopped onion
• ¼ C. chopped celery
• 1 C. mayonnaise
• ½ C. sour cream
• 1 can of cream of celery soup
• ½ lb. of Velveeta, cut into small cubes
• 1 t. Tony Chachere’s Creole Seasoning
• 1 t. garlic powder
• ½ t. black pepper
• 2 C. cooked rice
• 2 C. shredded Cheddar cheese
• 2 C. cooked, cubed chicken breast

 Directions:

1. Preheat oven to 350 degrees
2. Boil water in a large pot and add the broccoli florets to the boiling water for 5 minutes
3. Strain the broccoli, allow to cool, then chop
4. In a Dutch oven, over medium heat, sauté the onions and celery in the butter
5. Add the next 7 ingredients and heat until the Velveeta is melted
6. Add the rice, 1 C. of Cheddar, and chicken
7. Stir well, then transfer to a casserole dish with a lid, that has been sprayed with cooking spray
8. Bake for 20 minutes, covered, then remove from the oven add 1 C. of Cheddar and bake for an additional 10 minutes
9. Serve hot!

 Tips and Tricks:

• I use light sour cream.
• I buy a rotisserie chicken and cut the breast meat into small cubes.  The breast creates about 2 C. of cubed chicken.
• The chicken is not a necessary ingredient to this recipe.  It makes a great one dish meal, but you can skip it and just have a Cheesy Broccoli Rice Casserole.
• Sam’s sells a 3 lb. bag of broccoli florets in the produce section.  This recipe calls for 4 C.