Tastes good!

We like it when things taste good.  Obviously.  Since we've started introducing Karsyn to semi-solids, I've  gained a better appreciation of when things actually do taste good.  Having to feed her with a spoon takes a little more time than just giving her the bottle, which limits my time for cooking our own dinner.  I know all of you think that I go home at night, throw on my apron and "do the June Cleaver."  NOT!
Now don't get me wrong, I AM NOT COMPLAINING.
What I'm trying to say is that I can't put forth as much effort to our dinners.  We try to plan in advance what we're going to have for the week.  This helps us out in two ways.  First of all, it helps the pocketbook. We've found that if we make out a list, and stick to it, we don't spend as much at the grocery store.  Secondly, it helps us time-wise.  We can do some of the prep work ahead of time, and then just cook it the night of.
My last post was about Karsyn and her food, but this post is about our food.  Here's our most recent "fast favorite".  I call it Chicken Broccoli Casserole, and it is SO DELICIOUS!
Ingredients

3 Boneless Skinless Chicken Breasts (Boiled, Seasoned & Shredded)
[Mama proclaims that boiling a chicken with a bone in it tastes better, but for time-sake, we use boneless-skinless]
3 C. Cooked Rice
2-3 Cans Cream of Chicken Soup (Justin likes it with extra soup so we use 3 cans) (Sometimes I used 2 cans Cream of Chicken, and 1 can Cream of Celery)
2 Tbs. Mayonnaise (Believe me, it's good, it adds a little ZING!)
1 Package Frozen Broccoli Florets, cooked.  (I use the "Steam in Bag" variety, it saves time)
2 C. Shredded Cheddar or Colby Jack Cheese
1/4 C. Seasoned Breadcrumbs (optional)
1 Tbs. Margarine (optional)

Basically, I combine the shredded chicken with 2 cans of soup & mayo, set aside.  I put the rice in the bottom of a 9" x 13" baking dish, and then top with the chicken/soup/mayo mixture.  I then sprinkle a little cheese on top of the chicken mixture, then top with the cooked broccoli.  I make sure to use only the floret of the broccoli, NO STEMS.  Next, I spread the remaining soup on top of the broccoli, and then top with the remaining cheese.  The breadcrumb step is an option, but adds a whole other layer of flavor.  I sprinkle about a 1/4 C. of seasoned breadcrumbs over the top, and then put a little margarine over the top (only about a Tbs.)
Cook on 375 degrees for about 15 minutes, or until bubbly.

Believe me, it's FANTASTIC!
It's totally okay to stray away from the ingredients.  This is a "To-Taste" recipe.  Make it up as you go.  That's what I did.  Leftovers are awesome too.

Did I mention that it tastes good?