Turkey/Chicken, Broccoli, Rice Casserole

Ingredients:

• 2 Tbsp vegetable oil
• 1/2 cup onion, diced
• 1/2 cup celery, chopped
• 2 Tbsp vegetable oil
• 1 package frozen broccoli, thawed
• 1 can cream of celery soup
• 1/2 soup can milk
• 1 soup can water
• 1 cup minute rice, uncooked
• 1 small jar cheese whiz
• 2 cups leftover cooked turkey or chicken
• 1 small can sliced water chestnuts

Preparation:

1. Preheat the oven to 350°F. Grease a 2-qt casserole dish.
2. Heat the oil over medium-low heat in a large stockpot. Sauté the onions and celery until the onions are translucent. Add the broccoli. Cook for about 10 minutes on low heat.
3. Add in the soup, milk, water, rice, cheese and turkey. Bring the mixture to a boil. Remove from the heat and add the water chestnuts. Pour into the greased casserole dish. Top with parsley and bake for about 30 minutes.