Ingredients:1½ cups cubed cooked chicken1½ cups water ¾ cups long grain rice, uncooked1 can cream of broccoli soup2-3 tsp Q&H Bistro ChickenDirections:In a 2 quart saucepan, combine soup, water, and Bistro Chicken over medium heat. Stir in rice and chicken, reduce heat to low. Cover and cook for 25 minutes until rice is tender, stirring often. Remove from heat and serve. *Recipe can also be made with leftover turkey or chicken.