1 rotisserie chicken (or chicken left overs)
1 (10 oz.) pkg. frozen broccoli (or broccoli & cauliflower)
1 boil in bag brown, white or wild rice
1 can Progresso creamy chicken wild rice soup
1 can cream of chicken soup
2 cups prepared stuffing (cornbread or herb)
1/2 cup milk (skim or whole is fine)
1/4 cup water
1 to 1 1/2 cups shredded cheddar (sharp or mild)
2 heaping tablespoons of salsa con queso (optional)
salt, pepper, poultry seasoning & parsley to taste

Shred dark and light meat into bottom of casserole dish sprayed with butter spray.

Boil the rice in bag until done and drain thoroughly. Place rice, soups, milk, water, seasonings, cheeses and steamed broccoli into pot. Stir and simmer together until cheese is melted.

Prepare stuffing.

Place rice/cheese/broccoli mixture on top of shredded chicken - mixture should be thick enough to cover and sink below chicken (not too watery/not too thick) and place stuffing on top.

Bake at 350°F for 20 to 30 minutes until lightly browned on top.

Submitted by: Jill Hughes