BROCCOLI CHEESE CHICKEN AND RICE CASSEROLE

This recipe came from my sister-in-law Kim, a fabulous cook. Neither she nor I are "above" casseroles or cream soups, though neither of us make them as often as we once did. 

This particular recipe is a good way to use up some leftover rice and/or cooked chicken.

serves 8

5 cups broccoli, fresh or frozen, slightly cooked (it will soften completely as it cooks in the oven)

1 scant cup mayonnaise

2 cans cream of chicken soup

1/2 tsp. lemon juice

1 cup milk

1 1/2 to 2 cups cooked chicken, shredded or cubed
2 cups cooked rice

1 cup grated cheddar cheese (I like sharp cheddar)

1 1/2 cups corn flakes

2 Tb. melted butter

In a large bowl, mix together the mayonnaise, soup, lemon juice, and milk.  Layer the broccoli, chicken, and rice and mix together.  Put mixture into a 9 x 13 dish, cover in grated cheddar cheese and corn flakes, and drizzle the melted butter over the top.  Bake at 350° for 30 minutes or until bubbly.