3 c. cooked chicken
1/4 c. butter
1/4 c. flour
1 can cream of chicken soup
1 to 1 1/2 c. Swiss cheese
2 tbsp. bleu cheese
1/2 tsp. Parmesan cheese
1 to 2 pkgs. chopped broccoli, thawed
Paprika, salt, pepper, sprinkle of marjoram
Fresh mushrooms
1 (8 oz.) carton sour cream
1 can sliced water chestnuts
2 c. cooked rice (cook in chicken broth)

Layer rice, broccoli, chicken, water chestnuts, and mushrooms. Melt butter in large pan. Add flour and stir until smooth. Stir in gradually soup, cheese, and half of the Parmesan cheese. Remove from heat and add sour cream, salt and pepper to taste. Pour over chicken and top with paprika, rest of Parmesan cheese and buttered crumbs. Bake at 350 degrees for 1 hour or until brown and bubbly. (Use 9 x 13 inch pan).