Chicken and Rice Casserole

Lissa Sprenne's Note:

I had a bunch of leftover stuff I needed to use, so I threw this together, working off a rice casserole recipe I found. Note 1: For the frozen veggies, the 1 cup of each that's called for in the ingredient list is a rough guesstimate. I just tossed in veggies until it looked like there were enough. Note 2: I use a stoneware 13x9 pan, so I don't have to grease the casserole dish. You may want to if you're using glass or metal.

• Total Time: 1 hrs
• Prep Time: 30 mins
• Cook Time: 30 mins

Ingredients:

Serves: 5-8

Yield: 1.0 casserole

• 1 sweet onion (med. to lg. size)
• 1 cup rice
• 2 chicken breasts
• 1 cup frozen carrots
• 1 cup frozen peas
• 1 cup frozen cauliflower
• 1 cup frozen broccoli
• 1 (8 ounce) can cream of celery soup
• 1/2 cup sour cream
• 1/2 cup bleu cheese salad dressing
• 2 cups cheddar cheese, grated
• butter
• salt
• pepper

Directions:

1. Preheat oven to 350°F.
2. Cook rice according to package directions.
3. Chop onion into small bits.
4. Slice chicken into strips.
5. Sauté onions in skillet with some butter until they're translucent.
6. Add chicken to onions and cook until chicken is done.
7. After turning off the burner, put the veggies in the skillet to warm up while rice finishes cooking.
8. Dump the rice, veggies, and chicken in a 13x9 pan.
9. Add the sour cream, bleu cheese, cheddar, and cream of celery soup.
10. Mix thoroughly.
11. Put pan in oven for 30 minutes.
12. Let stand for 5 or so minutes to set
13. Let everyone salt and pepper their own portions to taste.