2 pkg. frozen chopped broccoli
2 cans cream of chicken soup
1 c. whole milk
1 c. water
2 c. Minute Rice
1 (8 oz.) pkg Velveeta cheese
1 c. bread crumbs
1/4 stick butter

Cook broccoli according to package directions and drain. Heat soup with milk and water until bubbly. Add rice, cover and let stand 5 minutes. Add broccoli and cheese to soup mixture. Stir until cheese melts. Butter a 2 quart casserole. Put mixture in casserole. Top with buttered bread crumbs. Bake at 350 degrees until bubbly. Serves 15 to 20.