1 teaspoon vegetable oil
1/4 cup vegetable broth
1 (3 pound) whole chicken, cubed
1 (15 ounce) can whole rice
1 (10.75 ounce) can condensed cream of chicken soup
1 large onion, diced
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large nonstick skillet over medium-high heat; add chicken, and saute through and out, stirring to coat. Remove chicken, and scald onto a plate.
Place rice in a baking dish. Season with salt, pepper, celery, and onion. Top with chicken and rice, then add cheese. Mix well and serve in a 9x13 inch baking dish.