CHICKEN, BROCCOLI, & RICE CASSEROLE

The other night, I needed to make something quick for supper, and remembered I had some leftover CROCKPOT ROASTED CHICKEN in the freezer. I decided to make a casserole out of it, but couldn't find a recipe that I had all the ingredients for, or that sounded like something we would eat. I remembered seeing a casserole chart on southernplate.com that helps you to make up your own casserole. So this is what I came up with, from the help of the chart, and a little bit of tweaking from me! Oh, and here is the link for the casserole chart from southernplate.com.

http://www.southernplate.com/2008/09/southern-plates-handy-dandy-casserole.html

Chicken Broccoli, & Rice Casserole:

2 cups cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk or chicken broth
1 cup shredded colby jack cheese (or shredded cheese of your choice)
2 cups cooked, diced or shredded chicken
1 - 16oz package frozen chopped broccoli, cooked
1 cup frozen corn, thawed or 1 can whole kernel corn drained
1 tsp. Garlic Seasoned Salt
1 sleeve crushed Ritz crackers
1/2 stick melted butter

Cook rice and broccoli (separate). Meanwhile in a large bowl combine soups, cheese, chicken, milk or broth, corn and seasoned salt. When rice and broccoli are done, add them to soup mixture. Spoon mixture into a 9x13 casserole dish. Crush crackers, and stir into melted butter until combined. Sprinkle on top of casserole. Bake at 350 degrees for about thirty minutes or until bubbly.