Chicken Broccoli Rice Casserole

• 2 large Large Chicken Breast
• 2 cup Long grain uncooked white rice
• 1/8 cup Vegitable Oil
• 2 cup Water
• 2 tbsp Chicken Bouillon
• 2 tbsp Garlic Salt
• 1 packages Frozzen Broccoli
• 1 can Cream of Mushroom Soup
• 1 bag Shreded mixed cheese

1. Preheat oven to 350
2. Place a medium non-stick skillet on hi heat and pour the oil and the rice evenly in the bottom of the pan.
3. Let the rice brown while occasionally stirring once rice has all partially browned pour in water and reduce heat to a simmer.
4. Sprinkle the chicken bouillon and the garlic salt on top and cover.
5. While cooking continue to check on rice and add water if necessary.
6. While rice is cooking heat a cast iron pan and cut the chicken into small bite size pieces.
7. Cook the chicken in the cast Iron pan.
8. Once the chicken is done pour the broccoli into the cast iron pan let thaw for a couple minutes and take off the heat
9. Once rice is cooked (30-45 min) open the can of cream of mushroom and add to the rice stir in completely.
10. Combine rice to the cast Iron pan and stir together.
11. Top with cheese and place in the oven for 20 Minutes

chicken, white rice, vegitable oil, water, chicken, garlic, broccoli, cream of mushroom soup, mixed cheese

Taken from cookpad.com/us/recipes/359187-chicken-broccoli-rice-casserole (may not work)