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

In saucepan cook broccoli and onion in boiling salted water for 5 minutes. Drain well. In bowl, mix soup milk, water and cheese. Stir in uncooked rice and broccoli-onion mixture. Turn into a 2 quart casserole. Bake uncovered in a 350 degree oven for 45 minutes. Stir once, let stand 10 minutes before serving.