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3 c. cubed chicken
1/2 c. uncooked rice
1/2 c. chopped onion and
2 Tbsp. cooking oil
2 (10 oz.) pkg. frozen
broccoli, cooked
1/4 tsp. pepper
1 lb. Velveeta cheese, cubed
1 (10 oz.) can mushroom soup
1/2 c. fine dry bread crumbs

Cook rice according to directions. Saute onions and
celery in oil. Mix cooked rice, broccoli, chicken and pepper.
Pour into greased 4 quart casserole. Combine cheese and soup
in small pan and heat over low heat until cheese melts. Pour
over chicken mixture. Top with crumbs. Bake uncovered at 325 degrees
for 50 minutes. Serves 8.

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