Chicken and Rice Cassarole

This casserole dish was given to me by the President of GBG Publishing (a game publishing Company) that I have the honor to be VP of operations for. It is one of his favorite meals and I sometimes bribe him for time off by fixing this dish!

Start by making rice using the following ratios:
1 cup rice
2 cups of Chicken broth or water with Chicken bullion
Follow the rice cooker directions but do not add any salt (it will be salty enough)

5 minutes before rice is done, in a separate pan, heat 1 can Cream of Chicken soup (undiluted), 1 can of mushrooms, 1 cooked chicken breast cut up (or use canned chicken or the refrigerated chicken cubes).

When rice is done add to mixture, mix well and serve.If mixture seems too thick after adding rice add milk a little at a time until consistency is pleasing. This recipe is also good with frozen peas, or carrots added to the mixture (before adding rice of course).