Chicken Broccoli Cheese Rice Casserole

Ingredients

• Chicken Broccoli Cheese Rice Casserole
• 1 1/2 cups cooked chicken, chopped or shredded into bite-size pieces
• 2 Tbsp. Olive Oil
• 1/2 cup chopped onion
• 3 cups cooked rice (1 cup uncooked)
• 2 cups broccoli florets, cooked, drained (fresh or frozen)
• 1 chicken bouillon cube*
• 1 small can mushroom stems & pieces, liquid included* (or fresh mushrooms microwaved with 1 cup water)
• Cream Sauce* (recipe below)**
• 3 ounces cheddar cheese, grated or chopped into small chunks
• 3 ounces deli American cheese (NOT plastic-wrapped American), grated or chopped into small chunks

Directions

1. 1. Preheat oven to 350 degrees.
2. 2. Grease 9�13 pan.
3. 3. Saute onions in olive oil until transparent.
4. 3. Prepare cream sauce, then add onions and cheese pieces. Stir over low-medium heat to melt thoroughly.
5. 4. Spread cooked rice evenly on bottom of baking dish.
6. 5. Spread cooked broccoli over rice.
7. 6. Pour 1/3 of the cheese sauce mixture over the broccoli rice and spread evenly.
8. 7. Spread out chicken on top of cheese sauce and top with remaining sauce.
9. 8. Bake at 350 for 30 minutes.
10. **Cream sauce: Melt 1/2 cup butter or margarine or combination of the two in a large skillet. Stir in 6 Tbsp. flour. When blended, slowly add 2 cups milk. Add bouillon cube and mushrooms with liquid. Stir until thickened and bouillon cube is completely dissolved. (In this step, heavenbound homemaker added pepper to taste.)