Ingredients

For the casserole:
• 2 cups uncooked rice
• 2 cups chicken, cooked and chopped
• 4 cups fresh broccoli florets
• 2 cups shredded cheddar cheese
• salt and pepper to taste
For the homemade cream soup:
• 4 cloves garlic, minced
• 1 small onion, diced
• 1 cup mushrooms, diced
• 1/2 cup butter or substitute
• 1/2 cup flour or substitute
• 2 cups milk or substitute
• 1 1/2 cups chicken broth

Instructions

1. In a medium pot, bring the rice, broccoli, and 5 cups of water to a rolling boil for 2-3 minutes. Cover and let simmer on low for 20-25 minutes until rice is fully cooked. Turn off the burner, uncover.
2. Meanwhile, saute the garlic, onion, and mushrooms in a skillet and set aside. In the same pan, melt the butter on medium. Whisk in the flour and cook for 1-2 minutes. Turn the heat down for a moment and add the milk and broth. Add the garlic, onion, and mushrooms. Bring to a boil, reduce heat, and simmer for 10-15 minutes, stirring regularly, until it reaches the desired consistency (it will thicken some while cooling.)
3. Preheat the oven to 350 degrees. Combine the cream soup, rice, broccoli, and remaining ingredients in a large bowl, reserving .5 cups of cheese. Grease a 13x9 pan, then fill with mixture. Top with remaining cheese. Bake for 25-30 minutes until heated through.