2 – 10 oz. pkgs. frozen chopped broccoli
4 C. cooked chicken, cubed (is also good with ham or turkey)
1 1/2 C. instant rice
8 or more slices Velveeta cheese
1 – 10 oz. can cream of chicken soup
1 – 13 oz. can evaporated milk
1 – 3 oz. can onion rings or sauteed bread crumbs

Cook broccoli according to package directions (I just run hot water over to thaw and drain). Arrange in a 9×13″ pan in layers: rice, broccoli, meat and cheese. Combine soup and milk; pour over casserole. Bake at 350º for 35 to 40 minutes. Cover with onion or bread crumbs and bake 5 minutes more. This recipe can be made the day ahead and refrigerated.

Author:       Categories: Casseroles, Chicken, Cookbook, Main Dishes

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