Makes 6 servings
Exchange the red bell pepper in the previous recipe for 1 (16-ounce) bag of frozen, thawed broccoli pieces. Fold in the addition of 1 (10.75-ounce) can of cream of Cheddar cheese soup (undiluted). Add salt and pepper to taste. Cover with the lid and cook on high for 4 hours, or until the chicken is no longer pink, the rice is plumped, and the broccoli is fork tender.
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