1 can cream of chicken soup
3/4 c. milk
1/2 c. butter
1 c. Cheddar cheese, shredded
1 c. rice, cooked
1 1/2 c. cubed cooked chicken
1 (10 oz.) box frozen chopped broccoli, cooked
1 med. onion, finely chopped
Salt & pepper to taste

In a medium sauce, over low heat, place soup, milk, butter and 1/2 cup of the cheese. Cook over low heat, stirring constantly until cheese melts. Preheat oven to 350 degrees. In a greased 2 quart oven-proof dish, combine rice, chicken, broccoli, onion, salt and pepper. Top with remaining 1/2 cup cheese. Bake for 30 minutes. Serve with sliced hot buttered bread if desired.