Chicken Broccoli Rice Casserole

• 3 cups Water
• 2- 1/4 cups Long Grain White Rice
• 1 Tablespoon Extra Virgin Olive Oil
• 2 whole Boneless Skinless Chicken Breast
• Salt And Pepper, to taste
• 1 can (10.75 Oz. Can) Cream Of Chicken Soup
• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 1/2 cups Fat Free Milk
• 1/2 cups American Cheese, Shredded
• 8 ounces, weight Extra-Sharp Cheddar Cheese, Shredded
• 12 ounces, weight Bag Frozen Chopped Broccoli

1. In a saucepan, bring 3 cups water and a dash of salt to a boil.
2. Then add rice, stir, and turn heat to medium-low and cover.
3. Cut your chicken into cubes and cook it in a fry pan with a tablespoon of olive oil until done, then season with a little salt and pepper; set aside.
4. At this point, your rice should be done.
5. Uncover and fluff with a fork, then turn the heat off and cover; set aside.
6. In a deep sauce pan, add the soups and milk.
7. Once it starts to get hot, add the American cheese and half of the sharp cheese.
8. Once the cheese is melted, add the cubed chicken, and combine everything thoroughly.
9. Pour soup mixture over the rice the stir everything until evenly incorporated; set aside.
10. In a microwave-safe bowl, steam the broccoli in the microwave using the directions on the back of the package.
11. Add broccoli to rice mixture and mix well.
12. Spread the mixture in a casserole dish and flatten out, then cover with the remaining cheddar cheese and bake in a preheated 425-degree oven for 20 minutes.

water, grain white rice, olive oil, chicken, salt, cream of chicken soup, cream of mushroom soup, milk, american cheese, cheddar cheese, broccoli

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