CHICKEN & BROCCOLI WITH RICE

Nita Bates Dineen

• 4 C cooked rice
• 3-4  cooked chicken breasts, skinned, boned, and broken into pieces
• 1 can Campbell's cream of chicken soup
• 3/4 soup can milk
• 2 tbsp Dijon or regular mustard
• 1/2 C cheddar or Swiss cheese, grated
• 1-1/2 C frozen or cooked broccoli cuts
• 2 tbsp chopped pimento

Stir soup, milk, mustard, and cheese together. Add broccoli and pimento. Stir in chicken. This mixture may be poured over rice or mixed together with rice for a casserole. Makes a nice buffet dish (8 x 12) with topping of buttered bread crumbs.