My mom made a version of this when I was a kid and my sister and I recently reminisced about it. I requested the recipe from mom and was surprised at how easy it was to make. I was less surprised at how much Miss A loved it. She loves just about anything with rice.
1 can cheddar cheese (or broccoli cheddar) soup
1/2 cup shredded Colby cheese (use more if you like it cheesy)
2 cups cooked rice
1 cup cut broccoli
2 pre-cooked chicken breasts cubed (or shredded)
Additional shredded Colby on top
*1 cup chicken broth
Cook and shred or cube the chicken. In a bowl combine the chicken, rice, soup, broccoli and shredded cheese. Mix together. Add to a casserole dish. *If you will be making this ahead and intend to refrigerate it overnight, add one cup chicken broth to the mixture. We just poured it over.
Preheat oven to 350 degrees. Bake for at least a half hour or until it bubbles up from the bottom. If cooking from the cold refrigerator this will take at least 45 minutes to an hour.
Next time I’ll add onions and garlic and use two blocks of cheese, one mixed in and one to make a bechamel sauce (similar to this one). I’m just not a fan of cheddar cheese soup and broccoli cheese soup.