1 can cream of chicken soup
1/2 c. water
1 1/3 c. instant rice
1 1/2 c. chicken broth
1/2 c. grated cheese
1 1/2 c. cooked broccoli
2 c. chopped chicken, cooked

Pour instant rice into 2-quart pan. Sprinkle 1/2 cheese over rice. Top with broccoli, then with chicken. Mix soup and water. Pour over ingredients in pan. Pour broth over this mixture and top with remaining cheese.

Bake at 375°F for 20 minutes.