ingredients:
2 C of water
2°C uncooked instant rice
2° (10 ounces) chicken thighs, drained
1 can (10.75 oz) heavy cream of mushroom
1 can (10.75 ounces) heavy cream of chicken soup
1/4 cup of butter
1 cup of milk
1 package (16 ounces) frozen chopped broccoli
1 small white onion, chopped
1 pound of processed cheese
*directione:
Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a medium saucepan, bring water to a boil. Mix the instant rice, cover and remove from heat. Let it stand for 5 minutes.
Step3: In a 9″ x 13″ baking dish, mix the rice, chicken, Cream of Mushroom Soup, Cream of Chicken Soup, butter, milk, broccoli, onion, and melted cheese together.
Step 4: Bake in the preheated oven for 30 to 35 minutes, or until the cheese is melted. Stir halfway through cooking so the cheese melts evenly.
Enjoy!
