Fall Casserole for Picky Families

Ingredients

• 12 cup Chicken breast(280g)
• 22 cup Broccoli florets(150g)
• 32 cup Cooked brown rice(370g)
• 41 cup Shredded cheddar cheese(113g)
• 51 can Low-fat cream of chicken soup(305g)
• 60.5 cup Low-fat milk(120g)
• 70.5 teaspoon Salt(3g)
• 80.25 teaspoon Black pepper(0.5g)

Instructions

1. 1Preheat oven to 180°C (350°F).
2. 2In a large bowl, combine cooked chicken breast, broccoli florets, cooked brown rice, and half of the shredded cheddar cheese.
3. 3In a separate bowl, mix the cream of chicken soup and milk until smooth. Add salt and black pepper.
4. 4Pour the soup mixture over the chicken and rice mixture. Stir until well combined.
5. 5Transfer the mixture to a greased casserole dish.
6. 6Top with the remaining shredded cheddar cheese.
7. 7Bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted.
8. 8Let cool for a few minutes before serving.