Broccoli, Rice, and Cheese Casserole

My mom used to make this for us when we were kids- I have even made it using browned chicken breasts for a full meal. This makes a ton and is great for a crowd. My mom always bought a 1 lb block of Velveeta and cubed 1/2 pound of it, and sliced up the other 1/4 pound, but if you can find the shredded velveeta - that's a great time saver! Prep time does not include rice cooking time.

• Ready In: 50 mins
• Serves: 12-16

Ingredients

• 3  tablespoons unsalted butter
• 1  medium yellow onion, chopped
• 1 (10 1/2ounce) can  cream of chicken soup
• 1⁄2 cup milk
• 3⁄4 lb processed cheese, such as Velveeta
• 3  cups white rice, cooked
• 2 (10 ounce) packages  frozen chopped broccoli, thawed

Directions

1. Melt butter in a deep skillet, add onion and saute till soft.
2. To the onions add the cream of chicken soup, milk, and 1/2 pound of the velveeta (chunked).
3. Fold in 3 cups of cooked rice, and the broccoli.
4. Pour into a greased 9x13 casserole dish.
5. Slice remaining 1/4 pound velveeta and place over casserole.
6. Bake, uncovered at 350 F for 30 minutes or until cheese is melted and bubbly.