Lots of versions of this - here's mine!
Ok, first off I've done this so many times I do it by sight, texture now so you may need to adjust amounts suitable for you. You really can't mess this up.
4 or 5 large breasts of chicken, boiled w/ salt & pepper, deboned, and chopped to about 1 inch pieces, they will get smaller the more you stir this around in the recipe. You can also use a whole boiled chicken, whatever your preference. (DO NOT throw the broth out - boil the rice in it for added flavor)
2 pkgs Frozen Brocolli - I use Green Giant Chopped brocolli
1 - 2 cans Cream of Chicken Soup
1 large onion, chopped
Approx. 2 to 3 cups of grated cheddar cheese(more or less if desired)
2 bags of Success Boil in bag rice, cooked in the chicken broth
salt & pepper to taste
Prehead oven to 400 Degrees.
In a large mixing bowl combine frozen brocolli, onion, 1 can of the soup, cheese, salt & pepper. Mix thorougly. Add chicken and rice gradually as it will melt the cheese while mixing and be harder to stir if added before hand and you don't want to put in to much rice, here is where your own preference comes in. The rice is the filler of this dish so how much you add depends on how much you want. Once you have it all mixed well add in a large greased casserole or baking dish. I use one thats approximately 18" x 10" x 1 1/2" deep. Make sure you leave enough room at the top (usually 3/8") for stirring. Cover with aluminum foil to keep from burning while brocolli cooks.
Bake for about 45 minutes - Stir, scraping the sides and bottom well to mix in the "cooked" parts along the edges. Bake for another 30/45 minutes and repeat the stirring if necessary. When brocolli is done to desired tenderness(test with a fork) remove - cool, eat & enjoy!