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Broccoli Cheese Chicken Casserole

• 2 cups Minute Rice (uncooked)
• 1 cup milk (more can be added if consistency is too thick)
• 10 ounces frozen broccoli
• 1 box (16 ounces) 2% Milk Velveeta
• 1 can condensed Cream of Mushroom soup
• 1 9-ounce box chopped, frozen spinach, thawed
• 1 can mushrooms (optional)
• 1/2 pound raw chicken, cut into approximately 1-inch cubes
• Dash salt
• Dash pepper
• Shredded cheese as desired for topping

1. Mix all ingredients — except for shredded cheese — in rectangular baking dish (15 x 10 x 2 inches). Mix well, ensuring rice is on bottom. Consistency should be slightly watery — as Velveeta melts the casserole will thicken.
2. Bake uncovered at 375 degrees for 30 minutes. Remove and stir well, adding milk to moisten if necessary. Return to oven for an additional 30 minutes or until chicken is done.
3. Top with shredded cheese and pop back in oven until cheddar melts, then serve.