1 cup uncooked white rice
1 cup sliced mushrooms
1 whole cooked chicken (de-boned and diced)
1 (10 oz.) pkg frozen broccoli
1 (10 oz.) pkg frozen cauliflower
1/2 cup Parmesan cheese
2 (10 oz. ea.) cans cream of chicken soup
16 oz. shredded mozzarella cheese
1 can sliced water chestnuts
1 cup mayonnaise (Hellman's is the one that I use)

Add the following in layers onto a greased 10x13-inch baking dish. Rice, mushrooms, diced cooked chicken, frozen broccoli and cauliflower. Pour chicken broth (from cooked chicken) over the layers. Sprinkle Parmesan cheese on top of chicken, add both cans of cream of chicken soup and spread out over mixture. Sprinkle 1/2 of the shredded mozzarella cheese onto soup, spread the mayonnaise on top of soup, add water chestnuts and remaining mozzarella cheese.

Cover with foil and bake covered at 350°F for an hour and a half. Remove foil and cook uncovered 20 to 30 more minutes till cheese is melted and browned.

Great with buttermilk biscuits and a green salad.

Submitted by: Sherry Simonson