Nita Bates Dineen

  • 4 C cooked rice
  • 3-4  cooked chicken breasts, skinned, boned, and broken into pieces
  • 1 can Campbell’s cream of chicken soup
  • 3/4 soup can milk
  • 2 tbsp Dijon or regular mustard
  • 1/2 C cheddar or Swiss cheese, grated
  • 1-1/2 C frozen or cooked broccoli cuts
  • 2 tbsp chopped pimento

Stir soup, milk, mustard, and cheese together. Add broccoli and pimento. Stir in chicken. This mixture may be poured over rice or mixed together with rice for a casserole. Makes a nice buffet dish (8 x 12) with topping of buttered bread crumbs.