Wednesday's Menu

Chicken and Rice

2 chicken breasts, boiled then shredded or chunked (canned can also be used)
1 cup brown rice
2 ½ cups chicken broth
Salt and pepper to taste
2 cans cream of mushroom soup

Mix all ingredients together in large casserole dish. Cook on 350 until rice is tender and water is gone….usually about 45 minutes. You may need to add more broth or some water during cooking if it looks dry. You can also use white rice. If white rice is used, cut the amount of broth down to 2 cups.