Chicken & Rice Casserole

1 cup Chicken Broth
1/2 cup Heavy Whipping Cream (or 1 cup Milk with a little flour to thicken)
1 can Cream of Chicken Soup
2 cans Chicken Breast
Salt & Pepper to taste
3 cups Shredded Cheese
3 cups Cooked White Rice

In a saucepan on medium heat combine broth, cream, soup, salt and pepper to taste until hot and smooth.
Cook white rice while waiting.
Drain canned chicken breast and add to mixture. Also add 2 cups of the cheese. Again cook until hot and smooth.
Put half of cooked rice in the bottom of a 9 X 13 pan. Then pour heated mixture on top of rice. Mix together. Mix in remaining rice. Smooth out and top with remaining cup of cheese.
Bake in 350 degree oven for 15 minutes or until cheese is melted.

** You can also prepare this (up to the baking part) and freeze or refrigerate it until you need it. Pull it out when you need it and bake it on 350 until heated through to the center.**