Cheesy Chicken, Broccoli, and Mushroom Casserole

3 chicken breasts cut up into 1 inch slivers or cubes

1 stick of butter

1 tsp brown sugar

3 cups of cooked white rice

1 onion chopped

1 bell pepper chopped

1 head of garlic chopped

Tobasco

Worcestershire sauce

Your favorite Cajun season all OR red pepper, salt, black pepper, garlic powder, and onion powder.

1 can Campbell’s cream of mushroom

1 can Campbell’s cream of chicken

1 16 oz bag of Kraft sharp cheddar cheese

2 broccoli crowns chopped

1 8 oz pack baby Bella mushrooms sliced

About half a cup of chopped up green onions

First, cook your 3 cups of rice.
Then, melt half stick of butter in pot on a high heat setting. Allow to get hot. Add 1 tsp brown sugar and stir around. Then, place cut up chicken breast in pot. Season chicken generously with your favorite Cajun season all. While browning, add several dashes of Worcestershire sauce. Remove chicken from pot once cooked.
Add remaining half stick of butter to pot and add in your onion, bell pepper, and garlic. Add several dashes of Tobasco. Brown for about 10-15 minutes or until veggies are soft and brown.
Next add in your brocccoli until cooked/soft. Then add sliced baby Bella mushrooms. Brown until mushrooms are soft. For about 10 minutes or so. It’s really preference on this one.
Next, add in your cream of mushroom and cream of chicken soup. Add your cooked chicken in stirring to mix everything together. Then add half bag of your cheddar cheese to the mixture and stir.
Taste your sauce to see if it needs more seasoning. Then add in your rice. Add in rice 1 cup at a time. You may not need to add in all of the rice depending on how saucy you like it!
Pour everything in a casserole dish and top with remaining shredded cheese. Bake at 350 for about 10 minutes or until cheese has melted. Top with sliced green onions.