Broccoli, Chicken, and Rice Casserole

Ingredients:

2 cups water

2 cups uncooked instant rice

2 (10 ounce) cans of chunk chicken, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

¼ cup butter

1 cup milk

1 (16 ounce) package frozen chopped broccoli

1 small white onion, chopped 

3 cups shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees F
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.
3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and 1 1/2 cups of shredded cheddar cheese.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help the cheese melt evenly and top with remaining cheddar cheese.