Cheddar chicken and broccoli casserole

This casserole is comfort food at it's very best. It is one of those dishes I make when someone is sick or it is cold outside, or just when there is a large group. It is not something I make from a recipe but from memory. It is easy and YUM.

4-6 cups of rinsed & prepared white rice (depending on the size of your group. You can always make it in a large batch and freeze half for later)
2 chicken breasts (I usually grill em' on the foreman grill while I prepare everything else or you can cut into chunks and saute until golden brown in a skillet) cut into 1- 1/2" chunks
1 family size 98% fat free Campbell's cream of mushroom soup
1 12 oz can of sliced mushrooms, drained  (don't use the fresh. I have tried and it doesn't work as well)
1 large head of broccoli
2-4 c of shredded 2% sharp cheddar cheese
Salt & pepper to taste

1. preheat oven to 375
2. start rice
3. start chicken
4. cut broccoli into little pieces and put into a microwave safe dish add enough water to fill halfway over the broccoli and cover with plastic wrap and microwave 4-5 minutes. Be careful with the stream and drain.
5. In a large bowl add mushroom soup, mushrooms, broccoli, chicken, and cheese (use at least 2 c but add more depending on size of casserole (4-6 c rice etc.) or to liking  and rice mix well and salt and pepper to taste.
6. dump mixture into baking dish (s) and cook for at least 45-1 hr. The top should be golden brown and crunchy crusty looking.

7. NOTE: Everything in the casserole is already pre-cooked so really it is the browning of the top that makes all the difference!

Enjoy!