1 lb Shredded Chicken
2 12oz Bags of Broccoli Florets, steamable bag
2 Cups of Cooked White Rice (1 cup uncooked)
1 can 10.5 oz Cream of Chicken
1 can 10.5 oz Cream of Mushroom
1 Cup of Sour Cream
1/2 Cup of Milk
1 Sleeve of Ritz Crackers
1 Stick of Butter
2 Cups Sharp Cheddar Cheese
Salt/Pepper/Garlic/Cajun Seasonings

1 lb Shredded Chicken 2 12oz Bags of Broccoli Florets, steamable bag 2 Cup s of Cooked White Rice (1 cup uncooked) 1 can 10.5 oz Cream of Chicken 1 can 10.5 oz Cream of Mushroom 1 Cup of Sour Cream 1/2 Cup of Milk 1 Sleeve of Ritz Crackers 1 Stick of Butter 2 Cup s Sharp Cheddar Cheese

Bring 2 cups of water to a boil, add rice, stir, cover and simmer on low for 20 mins.
Heat each bag of broccoli in the microwave for 4 minutes.
In a large bowl, combine soups, sour cream, milk, seasonings, and 1 cup of cheese. Mix until smooth.
Fold in the cooked chicken, rice, and broccoli until everything is well coated.
Pour mixture into greased 9x13 dish and cover with remaining cheese.
Mix crushed Ritz crackers with a stick of melted butter and sprinkle over top of the casserole. Bake at 350 degrees for 25 minutes.