To make a chicken, broccoli and rice casserole, combine one can of condensed cream of broccoli soup, 1 cup water, 3/4 cup rice and 1/8 teaspoon pepper. Top with 1 1/4 pound chicken breast halves and a pinch of paprika. Cook at 375 degrees Fahrenheit for 45 minutes covered.
For a cheesy variation, combine 1 cup each panko breadcrumbs and shredded Cheddar cheese, and then set them aside. Heat 2 cups chicken stock, 2 cups milk, 1 bay leaf and 1 sprig of thyme over medium heat until it steams.
Heat 4 tablespoons butter, and add 1 chopped onion and 1 chopped stick of celery. Cook for 3 to 5 minutes. Add 8 ounces sliced mushrooms, and season the mixture with salt and pepper. Cook this 3 to 5 minutes. Add two chopped cloves of garlic, and continue cooking until fragrant. Add 1/4 cup flour, and stir to mix it thoroughly.
Remove the herbs from the milk mixture, and stir the mixture into the vegetables. Mix in 1 cup shredded Cheddar cheese. Add 2 cups long-grain rice, and stir again. Mix in 3/4 cup sour cream, a pinch of cayenne pepper and 1/4 teaspoon nutmeg. Place 6 pieces of chicken in the dish, cover it, and bake it at 350 degrees Fahrenheit until the liquid is absorbed.
Meanwhile, microwave 1 pound broccoli until it appears bright green. Stir the broccoli into the casserole, top it with the panko mixture, and bake it for 15 minutes to melt the cheese.