Cheesy Chicken Broccoli and Rice Casserole

• 1 whole Chicken
• 6 cups Chicken Broth, Reserved From Liquid That The Chicken Was Boiled In.
• 3 cups Rice
• 1 whole Onion, Chopped
• 1 bag Frozen Broccoli, 12-16 Ounce Bag
• 1 can (10 Oz. Size) Cream Of Chicken Soup
• 2 cups Shredded Cheddar Cheese, Divided
• Salt And Pepper, to taste

1. 1.
2. Fill a large pot with 6 cups of water (or more if needed to cover the chicken), and boil chicken for about 20 minutes.
3. When done, and the chicken is no longer pink inside, take it out of the pot and let cool
4. 2.
5. In the same pot that the chicken was cooked in, make sure you have 6 cups of chicken broth, add three cups of rice, chopped onion, and bag of broccoli.
6. Bring all to a boil, and cook 20 minutes until rice is done.
7. 3.
8. When chicken is cool, remove and discard the skin, and pick the meat off the bones.
9. Shred chicken and add it to the pot of cooked rice and broccoli.
10. Stir in 1 can of cream of chicken soup, and 1 cup of cheese.
11. Add salt and pepper to taste.
12. 4.
13. Place in a 9x13 casserole dish, top with remaining cup of cheese.
14. Bake for 10-15 minutes in a 350 degree F oven until cheese is melted on top.

chicken, chicken broth, rice, onion, frozen broccoli, cream of chicken soup, cheddar cheese, salt

Taken from tastykitchen.com/recipes/main-courses/cheesy-chicken-broccoli-and-rice-casserole/ (may not work)