Boil 2 cups of salted water.  Add 2 1/4 cups instant rice.  Turn off heat and let stand till all water is absorbed.  Set aside



Heat about 1 Tablespoon oil in 5 qt kettle.  Brown 2 chicken leg quarters or 1 chicken breast.  Season with salt and pepper.    Add about 1 cup of water.  Cover and simmer until chicken is done.  Remove chicken to a bowl or plate to cool slightly.  Reserve cooking liquid for another use if desired. 



In a large bowl stir together rice, 2 undiluted cans of condensed cream of chicken soup, and one 15 oz jar cheese whiz.  Add some of the chicken cooking liquid if mixture is too thick.



Heat about 1" of water to boiling in a 2 qt sauce pan.  Add to that 1 16 oz bag of frozen broccoli, cauliflower,  a mixture of both, or a bag of california blend veggies (broccoli, cauliflower, and carrots).  Bring water back to a boil and cook for about 10 minutes. 



Meanwhile remove chicken  meat from bones and add to mixture in bowl.  Add drained veggies.  Stir and transfer to a greased 9x13 baking dish.  Bake at 375 for 20-30 minutes.