This is another of my ‘handy, dandy’ use whatever you got type of recipes.

Here is a very simple, basic ‘how to’: for 4 servings

1 half of a boneless chicken breast  cut in 1/2 inch cubes, or about 3/4 cup of cooked chicken picked off the bone and cut up

Some diced onion, mushrooms, celery, or not,

Lightly saute the chicken and veggies. set aside.

In an 8 inch square pan

1 cup regular rice or 2 cups of instant rice

2 cups water,

1 can cream of chicken/brocolli/mushroom soup undiluted ( I like the cream of chicken with herbs, but I use whatever is in the pantry)

and around a cup of brocolli florettes cut into bite size pieces, or use frozen chopped brocolli.

Add the chicken and mix well to distribute all the good stuff. Your pan will be pretty well filled.

Cover with foil and bake 30 minutes to an hour at 350 degrees. This depends on the type of rice you are using, obviously instant is going to cook faster than regular.

Take off the foil and let cook in the oven for 10 more minutes to give the top a little crisping up or you can eat it just  as soon as the rice is done.

There is the basic idea, what you do is up to you. I can think of lots of variations, add some cheese, maybe some wine, use peas instead of brocolli or brown rice… Have fun!