1 pkg. frozen chopped broccoli
2 c. cooked rice
1 can cream of chicken soup
1 med. onion, chopped
1 c. milk
1 pkg. Kraft extra sharp cheddar cheese, grated (8-10 oz.)

In a saucepan, heat broccoli and onion for 5 minutes on medium high heat. Add can of undiluted cream of chicken soup. Heat until bubbly. Add milk and rice and stir together. Remove from heat. Add 3/4 of cheese and stir. Turn into 2 quart casserole dish. Top with remaining cheese. Bake at 350 degrees for 20 to 30 minutes. Serves 8 easily.