Chicken broccoli Casserole

1 pound boneless skinless chicken breast, cubed, uncooked
1 16oz package frozen chooped broccoli, thawed
2 cans broccoli cheedar soup
1 cup mayonnaise
3/4 cup chicken broth
3/4 cup sour cream
1 pint sliced baby bella mushrooms
2 cups cheddar cheese, shredded
2 cups rice, uncooked
2 cups water
2 tablespoons minced fresh garlic
1/4 cup dry minced onion
salt and pepper to taste

Preheat Oven to 350 degrees Farenheit.

Cook the rice with garlic and onion in the 2 cups of water until all the water is absorbed. Rice cookers are amazing for this. Normally you would cook the rice 2 cups of water to 1 cup of uncooked rice, but it’s best if the rice is undercooked here.

Mix the cubed raw chicken with broccoli cheddar soup, mayonnaise, sour cream, and chopped broccoli until everything is well coated. Add chicken broth until combined. Add mushrooms and toss lightly until coated. Salt and pepper to taste.

Add the cooked rice to the chicken mixture.

Spread the mixture into a 9×12 pyrex dish.

Cook for 50 minutes at 350 degrees Farenheit. Add the cheese to the top. Cook for an additional 10 minutes.

Turn off the oven and let it sit for about 15 minutes. Serve with buttered rolls for yummy factor.

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