Chicken Rice Casserole

3 lrg. Boneless Skinless Chicken Breasts
1 bag Frozen Broccoli, allow to thaw a little
2 lrg. Cream of Chicken
3 C. Uncooked Rice
2 sm. can Chicken Broth
Salt & Pepper (desired)

Divide ingredients into two seperate casserole dishes for two seperate meals.

Prepare rice as directed on package but use all of chicken broth and then remaining water needed to cook rice as directed.

Place chicken in a pot of water and allow to boil for 7-9 minutes. Cube chicken and place in casserole dishes along with rice. Mix in cream of chicken soup, partially thawed broccoli and salt and pepper into casserole dishes. Mix well.

Place in 350 degree oven and cook for 30 minutes. Eat one casserole tonight and save the other in the freezer if you wish. Also, very yummy served in a bread bowl.


Freeze:
Casserole Dish/Tinfoil Dish & Well wrapped to avoid freezer burn
Up to 3 Months

Serve:
Unthaw: 350 degrees for 40-45 minutes. May have to add a little chicken broth or water.
Frozen: 325 degrees for 60-90 minutes. May have to add a little chicken broth or water.