1/4 c. butter
1 (10-oz.) package chopped, frozen broccoli
1 medium onion
1 can cream of chicken soup
1/2 - 3/4 c. cheese whiz
3/4 c. dry instant rice

In a 10-inch skillet, melt butter over low heat. Add broccoli and onion; sauté, covered, over medium heat. Stir well and remove from heat. Cook rice, drain and add to broccoli mixture. Add soup and cheese. Pour into buttered 2 1/2-qt. casserole and bake, covered, for 30 minutes at 350°F. If dry, add 1/2 cup milk.