Rice, enough to yield 1 cup cooked
10 oz. chopped broccoli, thawed
1/4 c. butter
1/2 c. chopped onion
1 can cream of chicken or mushroom soup
1/4 lb. Velveeta cheese, grated

Saute onion in butter. Add chicken and broccoli; blend. When cheese is melted, add cooked rice; mix well. Place into greased casserole. Bake at 325 degrees for 30 minutes. Serves 6.