2 c. cooked rice
16 oz. frozen broccoli (bite size)
2 c. or more, cooked chicken (bite size)
2 cans cream of chicken soup
1 tbsp. butter
3/4 c. Velveeta cheese
1 can Milnot

Grease 9 x 13 inch cake pan or casserole dish and spread broccoli (partially cooked) and top with cooked chicken and rice. Mix cream of chicken soup with Milnot and pour over broccoli, chicken, and rice. Dot with butter and slice Velveeta thinly over top and bake at 350 degrees for 15 minutes. Toast 4 slices of bread and cut them in very small pieces. Place toast in saucepan with 1/2 stick of melted butter. When toast is covered with butter, place on top of casserole. Place back in oven for an additional 15 minutes. Chicken can be boiled and prepared ahead of time. 1 can cream of broccoli soup in place of cream of chicken is also very good. This casserole can be put together and frozen for later cooking date.