10 Servings 45 min Cook
2 1/2 Cup Broccoli
3 Cup White Rice
1 Can (10.7 oz) Cream Of Mushroom Soup
1 Can (10.75 oz) Cream Of Chicken Soup
1 1/4 Cup Water
2 Cup, diced American Cheese
1 Tbsp Butter
5 Stalk, medium (7-1/2" - 8" long) Celery
1 Large Onions
1 Dash Salt
1 Dash Pepper
Cook broccoli and rice according to package directions.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water.
Gradually stir in cheese until melted.
Be careful that the cheese doesn't burn.
Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion.
Season with salt and pepper.
Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.