• 1 1/2 lbs. chicken, cut into 1" pieces (I used boneless, skinless breasts)
• 1 can cream of celery soup
• 1 can cream of chicken soup
• 1 pkg. frozen mixed vegetables (or 1 can mixed vegetables)
• 1 small can evaporated milk
• 1 1/4 cups uncooked long-grain rice
• 1 tsp. Italian seasoning
• 1 TBS dried minced onion
• Dash of pepper and seasoned salt
• Shredded cheese (optional)

1. Brown chicken pieces in a little oil.
2. Meanwhile, cook rice according to pkg. directions.
3. Combine all ingredients in casserole dish or crock pot.
4. If it seems a little dry, add some milk.
5. Bake at 350'F until hot and bubbly or heat on low in crock pot until heated through (4-5 hours).
6. Add shredded cheese before serving.

A couple years ago I was asked to donate a casserole to the teacher appreciation luncheon at my daughter's school. I came up with the recipe below. The casserole was a great hit - none leftover!