Chicken rice veggie Alfredo casserole

Chicken, rice, veggie, Alfredo casserole
2 C cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can milk
2 T butter
1 T olive oil
1 clove garlic, minced
1 small onion, diced
1 tsp salt
1 C chopped celery
1 C brown rice uncooked
½ C sour cream
4 hard boiled eggs chopped
2 tsp. lemon juice
½ C mayonnaise
1 ½ C parmesan cheese
1 (12 oz) bag Cali. Blend veggies (broccoli, cauliflower, carrots)
Pepper to taste (I don’t add any)

1- Boil 1-2 chicken breast (to equal appx. 2 cups or so) in water enough to cover the breast until the chicken is 165 degrees. You can add a little salt, pepper, dried onions and garlic powder for extra flavor.
2- In a medium sauce pan, put the butter, olive oil, salt, the onion and celery. Sauté for 5 minutes and then add the garlic, stir, and then the rice. Stir and then cover with 3 C water. Bring to a boil and then simmer on low for 2 hours, yes, 2 hours for brown rice.
3- Stem the mixed vegetable until crispy tender or desired tenderness. (I don’t use the bagged veggies. I buy the individual veggies and use the equal amount.)
4- Boil the eggs on low in a covered pot for 14 minutes.
5- After everything is cooked, combine 1 cup of the parmesan cheese with all the rest of the ingredients in a large casserole dish. I use my 10 x 14.
6- Sprinkle with the last ½ parmesan cheese and homemade bread crumbs.
Bake at 350 degrees for 30 minutes.

I combined the two recipes: Hot chicken salad and rice and veggie Alfredo pie to come up with this recipe.