Ingredients
1 1/2 cups canned chicken, drained
3 cups cooked rice (1 cup uncooked)
2 cups frozen chopped broccoli
1 (8 ounce) can cream of chicken soup
1 (8 ounce) can cream of mushroom soup
1/2 cup margarine
1/2 cup chopped onion
6 ounces shredded cheddar cheese
Preparation
1 Drain 2 cans of chicken breast meat (You can substitute home boiled chicken - just chop it small). 2 Boil broccoli till tender; drain. 3 Boil rice. (You can substitute a packet of broccoli cheese rice mix such as Lipton’s. Depending on amount of rice you want, might want to make two packets). 4 Melt margarine in large frying pan. Saute onions till glassy. Add both soups and stir well. Add cheese and mix till melted. Remove from heat. 5 Lightly grease a 13 x 9 glass dish. 6 Spread rice evenly over bottom of dish. 7 Spread broccoli over rice layer. 8 Pour 1/3 of cheese sauce over the broccoli and rice and spread evenly. 9 Spread chicken on top of cheese sauce and top with remaining sauce. 10 If desired, sprinkle more shredded cheese on top. 11 Bake at 350 for 30 minutes.
