Creamy Chicken and Rice Soup

3 chicken breasts
1 cup peeled and diced carrots
1 cup diced celery
2 quarts of chicken broth, either canned, from bouillon, or homemade
1 cup instant brown rice
1 tablespoon minced onion flakes
1-2 tablespoons parsley flakes
1 teaspoon onion powder
1 tablespoon sugar
 1/2 teaspoon black pepper or more per taste

White Sauce:
1/4 cup butter
1 tablespoon flour
2 tablespoons cornstarch
1 cup evaporated milk

1. Season chicken with salt and pepper.  Grill chicken.  Let stand and cool.  Dice chicken and set aside.
2. In large pot, combine broth, carrots and celery. Bring to boil.  Add rice and onion flakes.  Simmer about 15 minutes.
3. Make white sauce separately: heat butter, flour and cornstarch.  Once melted and combined, add evaporated milk.
4. Add white sauce to rest of soup.   Add spices and sugar.  Stir constantly until soup thickens.  Add chicken.
5. Enjoy or cool completely then freeze.

Freezing note:  I added 3 extra cups of broth because that is how I usually make it and I thought it would help not get too thick as it cooled and sat frozen.  This made enough for two meals.

Broccoli, Chicken & Rice

1 cup uncooked rice
1 (10 oz.) package frozen broccoli
1/4 chopped onion
1 (10.75 oz.) can COC soup
1/2 cup sour cream
1/2 cup chicken broth
1/2 cup mayonaise
1 1/2 cup shredded Monteray Jack cheese
3 cups cooked, chopped chicken
1 cup French Fried onions

Cook rice according to package directions.  Thaw and squeeze water from broccoli.  In a large bowl, combine broccoli, onion, soup, cour cream, chicken broth and mayonaise.  Mix well.  Stir in cheese, cooked rice and chicken.  Place in foil pan and freeze.

Thaw.  Bake covered for 1 hour at 350.  Uncover and top with French Fried onions.  Bake additional 10 minutes. (French Fried onions don't stay crispy when frozen, if you like them and want extra onions on top of your casserole, you will need to buy them.)