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Broccoli, Chicken & Rice Casserole

I needed to use up some leftover chicken, broccoli, and cheese fondue from New Year's, and this is what happened!  The kids are not giant fans of casseroles - they're more of the "keep my food separate" school of thought, but they ate it and didn't die.  The adults enjoyed it - a simple comfort food dish. 

Broccoli, Chicken and Rice Casserole

2/3 cup milk (2% or skim) 
1/2 tsp. salt
1/4 tsp. black pepper
1 recipe cream soup mix
1/2 c. shredded Swiss cheese (I used the fondue here) - some people prefer more cheese
1 c. cooked rice
2 (10-ounce) packages frozen chopped broccoli, thawed (I used fresh I had on hand, and steamed it)
2 c. chicken, cooked, chopped (I used leftovers - rotisserie chicken works great here, too)
Cooking spray
1 (1-ounce) slice white bread (or use some pre-made bread crumbs - I had some Panko in the pantry)

Optional: Sauté some chopped mushrooms (1/2 c. or so) and 1/2 diced onion in a little butter, and stir into mixture.

Cook rice and set aside. Combine the first 5 ingredients in a large mixing bowl. Gently stir in cooked rice, chicken and broccoli. Transfer broccoli mixture to an 9 x 13 or similar-sized baking dish coated with cooking spray or butter. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup (or use breadcrumbs). Sprinkle broccoli mixture with breadcrumbs and a little Parmesan cheese or additional shredded cheese if you like. You can cover with foil and freeze at this point (just thaw in the refrigerator before baking) or bake, covered, at 350° for 20ish minutes. Uncover and bake an additional 15 minutes or until heated through and topping is golden. Makes about 6-8 servings (serving size: about 3/4 - 1 cup).
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