2 c. cooked rice
1 pkg. frozen chopped broccoli, cooked
1 lg. onion
1/2 c. cream of chicken soup, undiluted
1/2 lb. Velveeta cheese, cut up
1/2 c. milk
1 tsp. salt
1/2 tsp. pepper

Cook rice and broccoli. Saute onion in butter until limp. Combine three ingredients with Velveeta, saving some for top. Combine all remaining ingredients. Top with cheese. Bake in greased 1 1/2 quart casserole dish for 30 minutes at 350 degrees. Serves 4.