3 - 4 lb. chicken, cooked and boned
3 (10 oz.) pkg. broccoli or 1 lg. brunch fresh, cooked and chopped
2 c. shredded cheddar cheese
2 cans cream of chicken soup
6 c. cooked rice
1 lg. onion, chopped
1/2 tsp. nutmeg, salt, and pepper to season

Stew chicken and bone. Cook rice according to package directions. Mix all ingredients together and place in greased 14 x 9 inch oblong pan. Bake at 350 degrees for 40 minutes. Note: If using fresh broccoli, save several flowerettes to garnish top.