1 stick butter (1/2 c.)
2 pkgs. (10 oz. each) frozen chopped broccoli
1/2 c. chopped onion
1 c. rice (regular - not quick-cooking)
Boiling water as on rice pkg.
1 jar (8 oz.) cheese spread (Cheese Whiz)
1 can cream of chicken soup (10 1/2 oz.)

Melt butter in large skillet; add frozen broccoli and chopped onion. Stir on medium heat until thawed, cook time directed on package.

Meanwhile cook rice until grains are tender and fluffy when stirred with fork. Combine cooked broccoli, rice, cheese spread and soup. Bake, uncovered, in shallow casserole dish (1 1/2 to 2 quarts) at 350 degrees for about 15 minutes or until hot and bubbly. (Buttered corn flake crumbs over top would be attractive.)