1 c. uncooked rice
1 pkg. (10 oz.) frozen broccoli spears
2 cans cream of chicken soup
1/2 c. salad dressing or mayonnaise
Dash sweet marjoram, crushed
1 1/2 c. cut up cooked chicken or turkey
1 can (8 oz.) water chestnuts, drained and sliced
1 can (4 oz.) drained mushrooms
Finely grated Cheddar cheese

Cook rice and broccoli according to package directions. Drain broccoli. Place rice in lightly greased 7 x 11 inch baking dish or casserole. Combine soup, salad dressing and marjoram. Spread about half over the rice. Top with broccoli spears, followed by turkey, waterchestnuts and mushrooms. Spread with remaining soup mixture. Bake at 350 degrees oven 30 to 35 minutes. Sprinkle cheese over the top and bake an additional 10 minutes. Serves 6 to 8.