3 c. cooked rice
1 (8 oz.) sour cream
1 (10 3/4 oz.) can onion soup
1 (10 3/4 oz.) can broccoli soup
1 (10 3/4 oz.) can cream of chicken soup
4 cooked chicken breasts
5 oz. milk
1 box cornbread Stove Top stuffing mix
10 oz. chicken broth
6 oz. shredded cheddar cheese

Preheat oven to 350 degrees. Tear the cooked chicken breast into small pieces. Set aside. In a large bowl mix together rice, sour cream, soups and milk; mix well. Stir in chicken. Pour into 13"x9" pan. Mix the dry ingredients over the casserole. Pour broth evenly over top. Cover dish with foil and bake for 35 minutes at 350 degrees. Sprinkle top with the cheese. This dish will feed six people and freeze easily.