In a skillet, melt butter, and cook onion, garlic, carrots, and celery until tender.
3. Step
Transfer to a 9" x 13" (23 cm x 33 cm) disposable casserole dish, or split among 2 smaller dishes.
4. Step
Add chicken, rice, soup, stock, salt, and pepper. Mix thoroughly, and cover with foil.
5. Step
Bake for 30 minutes. Remove foil, top with bread crumbs if desired, and bake an additional 10 minutes. Or, bake for 30 minutes, let cool completely, cover, and freeze up to 2 months.
6. Step
To reheat, let thaw in the refrigerator during the day. Bake as directed above.
