Ingredients:
2 cups water
2 cups uncooked rice
1 (10 oz) can cream of chicken soup
1 (10 oz) can cream of mushroom soup
2 cups cooked chicken, shredded
1/4 cup butter
1 cup milk
1 small white onion, finely chopped
16 oz broccoli pieces (fresh or frozen)
2 cups Cheddar cheese, shredded
Instructions:
Preheat: Preheat oven to 350°F (175°C). Cook rice according to package directions until tender.
Mix Ingredients: In a 9×13-inch baking dish, combine cooked rice, shredded chicken, cream of chicken soup, cream of mushroom soup, melted butter, onion, and broccoli. Mix well and stir in 1 cup of shredded Cheddar cheese.
Bake: Bake in preheated oven for 30-35 minutes until bubbly and heated through.
Add Cheese: In the last few minutes of baking, sprinkle the remaining 1 cup of Cheddar cheese on top. Let it melt and slightly brown.
Serve: Remove from the oven, let the casserole rest for 5 minutes, then serve hot with salad or breadsticks.
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