1 chicken or 2-3 boneless chicken breasts
1/2 to 3/4 c. rice
1 bag frozen broccoli or cauliflower (or mixed)
1/2 lb. or 1 can mushrooms, sliced
2 cans cream of mushroom soup
1 can (2 c.) chicken broth
1/2 c. mayonnaise
1/4 c. shredded sharp cheese
1/2 tsp. thyme
Salt and pepper
1 tbsp. bread crumbs

Cook and debone chicken (or use skinned chicken breasts) and cook 1/2 to 3/4 cup rice (can cook with chicken broth). Place rice in 9x13 inch baking dish. Place frozen bag of broccoli or cauliflower on top. Top with sliced mushrooms and chicken.

Combine for sauce in a saucepan: cream of mushroom soup, chicken broth, mayonnaise, cheese, thyme, salt and pepper. Pour sauce over casserole. Mix a small amount of shredded cheese with bread crumbs for crisp topping. Put topping over sauce. Bake at 350 degrees until bubbly. Do not over cook.