INGREDIENTS
- 2 cups of water
- 2 cups uncooked instant rice
- 2 (10 ounces) cans chunk chicken, drained
- 1 (10.75 ounce) can condense cream of mushroom soup
- 1 (10.75 ounces) can condense cream of chicken soup
- ¼ cup butter
- 1 cup milk
- 1 (16 ounces) package frozen chopped broccoli
- 1 small white onion, chopped
- 1 pound processed cheese food
DIRECTIONS
Step 1 – Preheat oven to 350 degrees F (175 degrees C).Step 2 – In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand for 5 minutes.Step 3 – In a 9×13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.Step 4 – Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.