Broccoli Chicken and Cheese Casserole

2-1/2 cups minute rice, uncooked
1 large bunch broccoli or 2 packages (10 ounces each) frozen broccoli spears, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10-3/4 ounces) condensed cheddar cheese soup
1 cup mayonnaise
1 soup can milk
3 cups cooked, cubed chicken
1-1/2 cups Mozzarella cheese
Salt and pepper to taste

Cook rice according to package directions. Arrange broccoli on bottom of a greased 9×13″ baking dish. Spoon rice over broccoli. In a mixing bowl, combine soups and mayonnaise. Stir in enough milk to make it saucy, about 1 soup can. Add chicken, 1/2 cup cheese and salt and pepper to taste; pour over rice. Sprinkle remaining cheese on top. Bake at 375°F for 35 minutes, or until golden brown. Yield: 6 servings.

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