Chicken Rice and Broccoli Casserole

Chicken Rice and Broccoli Casserole 3 large boneless chicken breast (I prefer dark meat so I subbed one for a couple of chicken thighs) 1 can cream of chicken soup 1 can cream of celery soup 1 C. milk 1 soup can chicken broth (I used the broth my chicken cooked in) 4 T. butter 2 C. shredded sharp cheddar cheese 1 med. size onion, chopped 1 large pkg. frozen broccoli, thawed 1 C. uncooked rice 1 sleeve ritz crackers 1 tsp. salt 1 tsp. papika 1 tsp. garlic powder 1 tsp. black pepper In a large pot boil the chicken until done, remove and let cool then shred. In a skillet, melt 2 T. butter and toss in the onions and broccoli and cook till tender. In a large mixing bowl combine the 2 soups, broth, milk, seasonings, cheese and rice. Add in the chicken and the broccoli/onion mixture. Place in a greased 9x13 casserole dish and cover with foil, bake at 375 degrees for 1 hour. Crush the ritx crackers and combine with 2 T. melted butter. Remove casserole from oven and top with cracker mixture. Return for an additional 10 minutes or until golden brown.