Chicken, Rice & Broccoli Casserole

• 4 cups Cooked, Shredded Chicken
• 2 cans (10.75 Oz. Can) Cream Of Mushroom Soup
• 3 cups Chicken Stock
• 2 cups Minute Rice, Uncooked
• 3 cups Frozen Broccoli Florets, Uncooked
• 1 box (6 Oz. Box) Turkey Stuffing Mix
• 1 cup Butter Or Margarine, Melted

1. Preheat oven to 425 degrees F.
2. Line a 13 x 9 casserole dish with the cooked, shredded chicken.
3. In a bowl, whisk cream of mushroom soup until all the clumps are gone.
4. Slowly add chicken stock into the soup.
5. Mix in the rice and broccoli.
6. Pour soup mixture over the chicken.
7. Top with turkey stuffing mix.
8. Pour melted butter over the entire top of the casserole.
9. Cover and cook for 30 minutes or until rice is light and fluffy.

chicken, cream of mushroom soup, chicken, rice, frozen broccoli, turkey stuffing mix, butter

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