Cheesy Chicken and Rice Casserole

Cheesy Chicken and Rice Casserole 4-6 cups fresh or frozen broccoli florets 4-5 carrots, sliced 2 cans of cream of chicken soup, undiluted 1 1/2 cup chicken broth 1 1/2 cup shredded cheddar cheese 4 chicken breasts, cut into serving sized portions 1 1/2 cup uncooked instant rice pepper Place broccoli and carrots in the bottom of the crock pot. Place chicken breast pieces on top of the vegetables. In a large mixing bowl, combine the chicken broth, soups and 1 cup of the shredded cheese. Pour soup mixture over the chicken. Cook on low for 6 hours. Remove chicken pieces after the six hours, and add in rice to the vegetable/soup mixture. Add the chicken pieces to the top and sprinkle the remaining 1/2 cup of shredded cheese over the top. Cook on high for an additional 5-7 minutes, until the rice is tender.