Creamy Chicken and Broccoli Casserole

Comfort food at it’s finest. Loaded with succulent chicken, tender broccoli, rice and a generous amount of cheese. This dish is something the whole family will enjoy!

What you need:

• 5 pieces of thin sliced boneless skinless chicken
• 2 chopped stalks of celery
• 2 minced garlic cloves
• 1/2 chopped sweet onion
• 2 cans condensed Campbell’s Cream of Chicken soup
• 1 cup shredded old cheddar
• 1 1/2 cups cooked white rice
• 1 Pillsbury Crescent roll tube

Directions

1. Preheat oven to 425 degrees.
2. Cook chicken covered, for 25 minutes.
3. While chicken is cooking, sauté chopped onions, celery and garlic on medium heat.
4. Chop broccoli up leaving a bit of stem and steam in a pot for about 10 minutes on medium heat.
5. Cook rice as well during this time. You will need 1 1/2 cups of cooked rice. I used Uncle Ben’s Quick Cook Rice and followed the instructions on the box. This took approximately 8-10 minutes.
6. Cut cooked chicken into cubes.
7. Combine cubed chicken, steamed broccoli, rice, sautéed vegetables and two cans of Campbell’s Cream of Chicken soup in large bowl. Add salt and pepper to taste.
8. Set oven temperature to 375 degrees.
9. Pour mixture into casserole dish and press down evenly, distributing the ingredients. 
10. Unroll crescents as one large sheet and place over top of chicken mixture. Sprinkle on italian seasoning (optional.)
11. Bake casserole for 17-20 minutes or until crescent is golden brown. Let cool for 5 minutes.
12. Serve and enjoy!