1/2 c. chopped onion
3 c. chopped ham (or chicken)
16 oz. frozen cut broccoli, thawed and drained
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 jar (8 oz.) pasteurized process cheese spread
1 can (8 oz.) sliced water chestnuts, drained
1 c. uncooked instant rice
1 c. milk
1/2 c. chopped celery
1/2 tsp. pepper paprika (optional)

Preparation time: 10 minutes. Slow cooker cooking time: 2 - 2 1/2 hours on high or 4-5 hours on low.

In slow cooker, place ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice into mixture.

Cover and cook on high for 2 - 2 1/2 hours or on low for 4-5 hours or until rice and onion are tender, stirring occasionally if possible.