Easy Luncheon Chicken and Rice Casserole

I tweaked several recipes and ideas from friends and came up with this easy dish. My kids love it, and so did about 30 ladies I served it to at a luncheon. The chicken can be cooked, diced, and frozen way ahead of time. The chicken needs to be thawed before assembling the recipe. I have used the lowest fat cream of celery & mushroom soups with success. If you can't find cream of onion soup, just substitute another cream soup. FYI: 6 cups diced cooked chicken weighs about 2 pounds.

• Ready In: 1 hr 10 mins
• Serves: 12-15

Ingredients

• 3  cups  uncooked rice
• 1 (10 1/2ounce) can  cream of onion soup
• 1 (10 1/2ounce) can  cream of celery soup
• 1 (10 1/2ounce) can  cream of mushroom soup
• 2 (14 1/2ounce) cans chicken broth
• 6  cups  diced  cooked chicken

Directions

1. Combine rice, soups, and chicken broth.
2. Pour into a greased 9"x13" casserole dish.
3. Sprinkle chicken on top, and "push" under the mixture a little to moisten.
4. Cover dish with foil, and bake at 350 degrees F for 1 1/2 hours.
5. Note: The dish will be completely full, so be careful when placing in oven.