1 c. uncooked rice
1 can cream of chicken soup
1/2 lb. Velveeta cheese
1 lg. pkg. frozen broccoli

Cook rice in 3 cups water until tender. Melt cheese with soup and a little milk. Add cooked and drained broccoli to rice then pour in cheese mixture. Mix and put in casserole pan. Top with butter and almonds on buttered crumbs. Bake 45 minutes at 350 degrees.