Chicken Filling

3 pounds chicken breast

1 medium yellow onion, sliced

3 carrots, unpeeled and sliced

2 bay leaves

2 cups sliced celery

4 cups fresh broccoli florets

Creamy Sauce

2 (10 3/4 ounce) cans cream of celery soup

1 1/2 cups mayonnaise

1 tablespoon mild curry powder

1/2 teaspoon freshly ground Tellicherry peppercorns

1/2 teaspoon garlic salt

Topping

2 cups shredded cheddar cheese

Rice

2 cups long-grain rice

4 cups water

1.  Set out a 13 x 9 x 2-inch glass baking dish.

2.  Place chicken breast, onion, carrots, bay leaves and celery in a large stock pot.

     Cover with water and cook over high heat until water comes to a boil.

     Reduce heat to medium and then cook just until chicken is no longer 

     pink inside. Remove chicken and discard vegetables and stock or 

     save for making a soup recipe.

3.  Place broccoli in a large saucepan and cover with water. Cook over 

     medium just until broccoli is tender but still bright green.

4.  Cut chicken up into bite size pieces for casserole. Place in baking dish.

5.  Top with broccoli.

6.  In a large bowl, mix the celery soup, mayonnaise, curry powder, 

     pepper and garlic salt. Stir until well blended, then spread 

     over chicken and broccoli.

7.  Top with cheddar cheese.

8.  Bake in a 350 degree oven for 30 minutes. In the meantime, make 

     rice in your rice cooker or in a saucepan according to package 

     directions.

     Makes 6-8 servings over rice.

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