1 (8 oz.) jar (1 c.) processed cheese spread
2 cans condensed cream of chicken soup
1/2 c. onion, chopped
4 tbsp. butter
2 (10 oz.) pkgs. frozen, chopped broccoli
4 c. cooked ham, diced
1/2 c. milk
2 c. packaged precooked rice
1/2 tsp. Worcestershire sauce

In large bowl, blend cheese spread, soup and milk. Cook onion in butter until tender. Cook broccoli according to package directions until almost tender; drain. Add onion, broccoli, ham, uncooked rice and Worcestershire sauce to soup mixture. Blend well. Turn into two square baking dishes or one 9 x 13 inch oblong dish. Cover tightly. Seal, label and freeze. Bake frozen casserole, covered, in 400 degree oven for 1 1/2 hours. Uncover and continue cooking for 30 minutes more. Garnish with a sprig of watercress at serving time. (Bake unfrozen casserole in 350 degree oven for 35 to 40 minutes, uncovered.)