1 lb boneless skinless chicken thigh, cut into bite sizes
2 cups frozen of fresh broccoli, chopped
14 oz can of cream of mushroom
1 1/2 cup cooked rice
1 cup sharp cheddar cheese
2 tbsp vegetable oil
1 tsp seasoning salt
Pour the vegetable oil into the pan and turn the heat to medium. Place the chicken in the pan and sprinkle with seasoning salt.
Cook the chicken until it is done, then add the broccoli. Give everything a good stir, then add the cream of mushroom soup and rice.
Make sure everything is incorporated, then sprinkle in 1/2 cup of cheese. Stir, then place the ingredients in an oiled baking dish.
Top the casserole with the remaining cheese (and paprika and parsley flakes if you like.)
Bake on 375 F for 20-25 minutes. Once done, let it set for about 5 minutes.