1/2 stick butter
1 can cream of mushroom soup
1/2 soup can of milk
2 1/2 c. cooked rice
1 can sliced water chestnuts
1 med. chopped onion
1 can cream of chicken soup
1 l b. Velveeta cheese (cubed)
2 (22 oz.) pkgs. frozen chopped broccoli

Preheat oven to 325 degrees.

In saucepan melt butter and onion. Saute. Add soups and milk. Mix thoroughly. Add Velveeta, mix until smooth and creamy. Add rice and mix well.

Thaw broccoli under running water. Add it to mixture. (Important: Be sure broccoli doesn't have too much liquid in it.) Add water chestnuts. Mix until creamy. Put in 9x13 inch buttered dish. Bake uncovered 50 minutes.