2 c. diced, cooked chicken
1 (10 3/4 oz.) can cream of chicken soup
1 c. water
1/2 c. milk
1/2 c. grated Cheddar cheese
1/2 tsp. dry mustard
1/2 tsp. salt
1 1/2 c. quick cooking rice
1 (10 oz.) pkg. frozen broccoli, thawed

In greased 1 1/2 quart casserole dish, blend soup, water and milk. Stir in chicken, cheese, mustard, salt, rice and broccoli. Bake at 400 degrees for 25 minutes.