Chicken and Rice Casserole

Hi! Hope everyone is having a great today!  We have been passing the cold virus around the last week or so.  No one has really felt like doing anything, let alone, cook, craft or create anything.  However, today isn't too bad of a day.  I actually felt like doing a little cooking.  Normally, I would follow my mom's recipe for chicken and rice, but I'm using a different one today.  It's a little less involved.  And, with Thanksgiving next week, I really don't want to fill the fridge up with left-overs.

Sorry, though, no photos.  You will need:
1 package of boneless, skinless chicken breast
2-3 celery stalks
4-6 green onions (not just the green part, the whole onion)
1 can each, cream of mushroom and chicken soups
2 teaspoons of minced garlic (Because we LOVE garlic)
1 package of dry onion soup mix
1 1/2 cups of instant rice
1 full can of milk
salt and pepper to taste

Chop up the onion and celery, put in a 9x13 baking pan.  Mix together the cream soups, dry soup, rice, garlic and milk, set aside.  Take chicken and cut up into 1 inch pieces. Put into the baking dish, on top of celery and onions.  Salt and pepper to taste.  NOTE: Go light on the salt if you are using regular cream soups.  They are loaded with salt.  Take the rice, soup, milk mixture and place on top of the chicken.  Cover with foil and place in the refrigerator for about an hour.  After the ingredients have played with each other, place in a pre-heated oven set at 350 degrees. Let cook for an hour to an hour and a half, take foil off and cover with mozzarella cheese, place back into the oven until cheese is melted and bubbly.  Serve with broccoli and garlic bread.

Hopefully, tomorrow, I can post my homemade Christmas cards.  They are just too adorable.

Happy cooking!