1 can cream of chicken soup
4 small chicken breasts, cut into chunks
2 c cooked rice
1 c grated cheddar
1 c sour cream
1 c mayonnaise
3 c broccoli florets
1 c corn flakes
Preheat oven to 375. Spread rice on bottom of large casserole dish, then place chicken chunks on top. Layer broccoli florets on chicken. Combine soup, cheddar, sour cream and mayo, and spread mixture on top of broccoli layer. Cover with foil. Bake 45 minutes or until chicken is done. Remove foil; sprinkle corn flakes on top of casserole and bake until flakes are crispy. Let stand 5 to 10 minutes before serving.
Note: This is also good if you substitute french fried onions for the corn flakes
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