1 3/4 sticks butter
2 pkg. chopped broccoli
1 can cream of chicken soup
1 onion, chopped
1 c. rice (uncooked)
1 (8 oz.) Velveeta cheese, cubed

Cook rice and set aside; put broccoli in skillet with butter and onion and cook until tender. Add soup and Velveeta cheese and cook over slow to moderate heat until cheese is melted. Add rice. Place in casserole and if desired, add crumb topping and brown for 2 or 3 minutes under broiler.