Chicken and Wild Rice Casserole, Perfected.

This is a modification of the existing recipe on the blog, but somehow this is a little lighter while still being just as delicious!

1 rotisserie chicken, deboned

2 4.3 ounce boxes of wild rice (I use rice a roni), prepared to packet direction

1 onion finely chopped

2-3 celery sticks, finely chopped (optional)

1 can cream of celery soup

1 bag of frozen, chopped broccoli, lightly steamed

1 LARGE bag frozen chopped spinach

1/2 cup chicken stock, as needed for moisture

3/4 cup of shredded swiss and guyere (my grocery has a bag of this)

3/4 cup of shredded cheddar

Combine prepared rice & chicken. Saute onion & celery in butter and/or olive oil for several minutes, then add to rice mixture. Stir in chicken stock, soup, swiss and guyere, spinach, & broccoli. Top with cheddar. Pour into a 9X13 pan and bake at 350 degrees for about 30 minutes, or until bubbly.