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Cheesy Chicken and Rice Casserole

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One of the easiest recipes for this classic dish.  Mr Mom approved and we'll be adding this into regular rotation at our house.

4-6 cups fresh or frozen broccoli florets
4-5 carrots, sliced
2 cans of cream of chicken soup, undiluted
1 1/2 cup chicken broth
1 1/2 cup shredded cheddar cheese
4 chicken breasts, cut into serving sized portions
1 1/2 cup uncooked instant rice
pepper

Place broccoli and carrots in the bottom of the crock pot.

Place chicken breast pieces on top of the vegetables.

In a large mixing bowl, combine the chicken broth, soups and 1 cup of the shredded cheese.

Pour soup mixture over the chicken.

Cook on low for 6 hours.

Remove chicken pieces after the six hours, and add in rice to the vegetable/soup mixture. Add the chicken pieces to the top and sprinkle the remaining 1/2 cup of shredded cheese over the top.

Cook on high for an additional 5-7 minutes, until the rice is tender.

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