1 stalk broccoli, chopped in pieces
1 c. dry rice
3 c. water
1 tsp. salt
1 can cream of chicken soup
1 can milk (evaporated)
1 c. cubed American cheese
1/2 stick butter

Cook broccoli and rice in the 3 cups of water seasoned with the salt for 10 minutes. Do not drain. Add butter, soup, milk and cubed cheese. Pour into 2 quart casserole and bake at 325 degrees for 1 hour.