Makes: 12 Servings

Our recipe uses ready-to-eat cream of mushroom soup as a base for other main dish meals, stews, sauces, or casseroles.

Ingredients

5 cups water

2 1⁄2 cups rice

1⁄4 cup onion (chopped)

1⁄4 teaspoon black pepper

1 clove garlic

1 cup milk

1 can cream of mushroom soup

1⁄4 teaspoon salt

2 cups chicken (cooked, shredded)

2 cups broccoli (pieces)

3⁄4 cup reduced fat cheddar cheese (grated)

Directions

1. Preheat oven to 350° F. In large saucepan bring water to boil. Add rice, onion, and garlic. Cook for about 20 minutes or until rice is soft.

2. While rice is cooking combine milk, soup, salt, and pepper, mix well. When rice is done combine with milk mixture, chicken and broccoli, mix well.

3. Grease 9 x 13 pan and pour mixture into pan. Bake in the preheated oven for 18 minutes. Sprinkle with cheese. Bake for another 6 minutes or until cheese is melted. Serve immediately.

Source: Recipe adapted from Snap Ed Recipe Finder