From the kitchen of Nadine B., Elk Grove, California

Ingredients

• 1 whole chicken
• 2 cups cooked rice
• 1 bunch of broccoli
• 8 oz. pkg. sliced mushrooms (or 3/4 cups fresh sliced mushrooms)
• 1/3 cup finely chopped

• onion
• 1 can of cream of mushroom soup
• 1 can cream of chicken
• soup
• 1 cup shredded cheddar cheese

Instructions

1. In a large pot, boil chicken until cooked through. Drain chicken, set aside and let cool. When cool, remove the skin. Tear chicken into bite-sized strips and set aside.

2. Cook rice as directed on package. In the bottom of a 13- x 9- x 2-inch casserole dish, spread 1 cup of cooked rice until the bottom is covered. Cut raw broccoli into flowerets. Place a layer of broccoli flowerets over the rice, then add 2 cups of shredded chicken strips over that. Place 4 ounces of the sliced mushrooms over the chicken, and sprinkle 1/4 cup of chopped onions over the mushrooms.

3. Mix 1/2 can of cream of mushroom soup with 1/2 can of cream of chicken soup with milk to make a medium-runny sauce, and pour over the layers. Spread 1/2 cup cheddar cheese over the top. Then start over, repeating layers of rice, broccoli, chicken, mushrooms, onions, soup mixture and cheese.

4. Bake in oven at 375 degrees for 45 minutes to 1 hour. Remove and serve.

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• Broccoli |
• Casseroles |
• Cheddar Cheese |
• Chicken |
• Entrees |
• Mushrooms |
• Onions |
• Potluck |
• Rice General

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• Casseroles |
• Chicken Dinners