1 1/2cups Kraft Minute Rice
3 cups broccoli spears, cooked and drained
2 cups cubed cooked chicken or turkey
10 ounce can Campbell's condensed cream of broccoli or half fat cream of broccoli soup
1 3/4 cups hot water
1/2 teaspoon dried thyme
1/2 cup shredded cheddar cheese
3 tablespoons fine dry bread crumbs
1 tablespoon butter or margarine, melted

Preparation Instructions:

Sprinkle rice in bottom of greased 2 quart shallow baking dish. Arrange broccoli and chicken on top.

In small bowl, mix soup, water and thyme; pour evenly over top. Sprinkle with cheese.

Mix bread crumbs and butter; sprinkle over cheese. Bake at 425 degrees 15 minutes or until rice is tender. Serves 4.

Hints: If leftover cooked chicken or turkey is not available, substitute 12 ounces boneless chicken breasts, cut in cubes. Saute in small amount of vegetable oil about 5 minutes or until no longer pink inside. For convenience, cook broccoli in microwave oven in covered dish on High 2 - 2 1/2 minutes.