Dump & Bake Chicken, Broccoli, and Rice Casserole

 Ingredients

• One can of cream of chicken soup
• 3/4 cup of water
• One cup uncooked white rice
• One pound raw chicken tenders, diced
• One (12.6 oz) bag of frozen broccoli florets
• 1/2 cup of cheddar cheese
• 1/2 tsp salt
• 1/4 tsp pepper
• Optional: Ritz Crackers

Steps

1. Preheat oven to 375 degrees.
2. Spray 9x13 dish with cooking spray.
3. Add soup and water to dish.  Whisk together until combined.
4. Stir in uncooked rice, uncooked chicken, and frozen broccoli florets.  
5. Season with salt and pepper. 
6. Cover with foil and bake for one hour or until liquid is absorbed, rice is tender, and chicken ins cooked through.
7. Add cheese, stir.  Allow to melt before serving.
8. Optional: Top each bowl with crumbled Ritz crackers

Notes

• I typically eyeball the cheese and throw in a handful or two.  
• I usually add a little bit of honey mustard or yum-yum sauce to my serving to "spice" it up a bit. 

Serving Suggestions

• Since it has a veggie, I usually service with a fruit.

Personal Notes

This is one of Spencer's (age 8) favorites, and is on rotation in the meal plan frequently.