2 (10 oz.) pkgs. frozen chopped broccoli
1/4 c. chopped onion
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. milk
1/4 c. water
2 c. shredded Cheddar cheese (8 oz.)
1 c. quick-cooking rice

In saucepan, cook broccoli and onion in boiling salted water for 5 minutes; drain well. In bowl, thoroughly mix cream of chicken soup, milk, water and shredded cheese. Stir in uncooked rice and the drained broccoli-onion mixture. Turn into 2 quart casserole. Bake, uncovered, in a 350 degree oven for 45 minutes, stirring once. Let stand 10 minutes before serving. Makes 10 to 12 servings.