Chicken and Rice Casserole

• 1 lb boneless skinless chicken breast
• 13 cup seasoned flour (I use Bisquick Low Fat)
• 14 cup margarine
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can cream of broccoli soup
• 1 cup vegetable broth
• 1 cup water
• 1 teaspoon salt
• 2 teaspoons pepper
• 1 tablespoon poultry seasoning (I like Mrs. Dash Herb Chicken Seasoning)
• 1 tablespoon beau monde seasoning, can substitute celery salt
• 1 cup broccoli (thaw if use frozen)
• 2 cups white rice

1. Brown coated chicken in margarine and remove from pan.
2. Add in pan:.
3. cream of chicken soup.
4. cream of broccoli soup.
5. vegetable broth.
6. water.
7. seasonings
8. Bring to boil.
9. Add Broccoli and cook 5 minutes longer.
10. Put rice in bottom of 9 x 13 casserole dish.
11. Pour three fourths of soup mixture over rice mixing rice into mixture with a fork.
12. Add chicken on top and spoon the rest of the soup mixture over the chicken.
13. Bake 375 degrees for 30 minutes.

chicken breast, flour, margarine, cream of chicken soup, cream of broccoli soup, vegetable broth, water, salt, pepper, poultry seasoning, monde seasoning, broccoli, white rice

Taken from www.food.com/recipe/chicken-and-rice-casserole-260717 (may not work)