Broccoli Chicken Casserole


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A very simple easy meal, all in one pan.

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Serving Size / Yield

4 servings


  • 2 C. rice, cooked
  • 2 heads broccoli, cooked
  • 1 sm. can cream of mushroom soup
  • 1/2 can of milk (using soup can)
  • 1 small block Velveeta cheese, shredded or chunked
  • 2 lg. chicken breasts, boiled
  • 1 can of mushrooms
  • salt (to taste)
  • pepper (to taste)

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Place rice in 9x13-inch pan. Place broccoli on top. Heat cream of mushroom soup and milk together in a saucepan until heated through. Add mushrooms to mixture. Stir the soup mixture into rice and broccoli thoroughly so that all the rice is moist. Shred the chicken and mix into the broccoli mixture. Mix half the cheese in and then garnish the top with remaining cheese. Bake uncovered at 425 degrees for 25 minutes. 

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