This has always been a go-to casserole in my family. My mom used to make a few 8x8 versions and freeze. When I moved to Vegas, I made this ALOT and my brother loves it as well. It's quick, easy and really tasty!
Chicken Broccoli Casserole
1 Rotisserie chicken, cut apart
2 - 10oz. packages frozen broccoli florets
1 C. dry rice (I've used brown rice and I also add about 1/2 C. more)
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 C. milk
1 package of sliced Muenster cheese
Cook rice - rinse and drain. Cook broccoli according to package directions. Grease 9 x 13 pan and place in order: rice, broccoli and chicken. Mix together soups with milk. Pour over chicken. Top with cheese slices.
Bake at 350 for 35-45 minutes or until cheese is bubbly and browning.
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