Chicken Broccoli Rice Bake

• 2 c. cooked wild rice or white rice
• 1 chopped onion
• 3 Tbsp. oleo
• 1 smal can mushrooms (if desired)
• 2 c. cooked chicken, cut up
• 1 small bunch or 1 box frozen broccoli
• Velveeta cheese
• 2 cans cream of mushroom soup
• 1 soup can milk

1. Saute onion and mushrooms in oleo.
2. Layer in the bottom of a 2-quart buttered baking dish rice, onion and mushrooms.
3. Add 2/3 to 1 can undiluted soup and chicken.
4. Cover with 5 to 6 slices of Velveeta cheese.
5. Cover with cooked broccoli (cook until crisp-tender stage, do not overcook; salt and pepper broccoli slightly).
6. Top with 3 or 4 more slices of Velveeta.
7. Mix soup with one can of milk.
8. Pour over entire casserole.
9. Bake at 350u0b0 for 30 to 45 minutes.

rice, onion, oleo, mushrooms, chicken, frozen broccoli, velveeta cheese, cream of mushroom soup, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=204090 (may not work)