Chicken and Rice Casserole

From:Drew Vander Weide and Hope Verdorn-Class of 2011

3 cups boneless skinless chicken, cut up and cooked
¾ cups rice, set in boiling water 10 minutes, then drain
1½ can cream of celery soup
1½ can cream of chicken soup
¼ cup onion chopped fine
½ cup celery chopped fine
1½ cup chicken broth
Mix all ingredients together. Place in greased 9x13 pan.
Bake at 350 for 1 hour then at 300 for half an hour.
Cover with potato chips after baking.