Broccoli Chicken Casserole

1 1/2 cups chopped or pulled chicken breast
1 chopped onion
1 1/2 cups diced celery
1 cube butter
1-2 cups frozen broccoli
Slivered almonds (optional)
Sliced mushrooms (optional)
1 can cream of chicken soup
1 cup sour cream (sometimes I add more)
1 tsp thyme
1 tsp basil
1/2 tsp rosemary
3/4 cup milk
1/4 cup chicken broth (if needed)
2 cups cooked rice
salt/pepper to taste
1 Box Stove Top Stuffing

In a pan melt butter and cook celery and slivered almonds for 5 minutes. Add onion, seasonings, salt & pepper to taste. Cook an additional 3-4 minutes. Add cream of chicken soup, sour cream, cooked rice, diced chicken and combine until done and warm. Add chicken broth or additional milk if the mixture is too dry. Combine with frozen broccoli and pour into a 9x13 dish. Cook stove top stuffing according to mix and sprinkle on top. Cook 400 degrees for 25 minutes or until stove top stuffing is lightly browned.

**If cooking an already prepared freezer meal let casserole thaw out, remove plastic wrap and cook with tin toil at 375 degrees for 1/2 hour or so. Pull from oven, add stove top stuffing mix on top and cook uncovered at 400 degrees for an additional 25 minutes or until done.