Preheat oven 425 degrees Fahrenheit
Peel and slice the carrots. Dice the celery, add to the chicken and water and boil, add in the salt and pepper. After 15 minutes add the minced garlic and broccoli.
Remove the chicken and take the skins off. I save mine to fry crispy latter for other recipes. Take and remove the meat off the bones. Chop the big pieces of chicken and return to pot. Add the long grain rice and boil for 15 minutes.
Add instant rice to the bottom of the oven safe dish for the casserole.
Mix the butter breadcrumbs and granulated garlic powder.
Pour the chicken and liquids with the vegetables over the instant rice. Sir just a bit, to get the air bubbles out and the instant rice to rehydrate. Spread the breadcrumbs mix over the top of casserole.
Put into the oven for an hour.
Let rest 15 minutes and serve I hope you enjoy!!
