Source: Terry Vance
Servings/Yield: 4 to 6 servings
1 cup rice
1 onion, chopped
1 Tbsp. oil
½ cup sharp cheddar cheese, grated
¾ cup milk
1 teaspoon salt
1 can cream of chicken soup
1 package frozen chopped broccoli
Cook rice in 2 1/2 cups boiling salted water until tender. Brown onion in oil; add cheese, milk, salt and soup; heat, stirring, until cheese melts. Place rice in greased casserole. Cook broccoli according to package directions until partially done; drain. Arrange broccoli over rice. Pour soup mixture over broccoli mixture; top with mushrooms.
Bake at 350 degrees for 30 minutes.
© Barbara Deitch 2020