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1 pkg. frozen broccoli spears
3 Tbsp. chopped onion
3 Tbsp. butter
2 c. cooked chicken, diced
1 lb. grated Velveeta
1 can cream of chicken soup
1/2 c. milk
3 c. cooked rice

Cook broccoli spears and drain. Cook onion in butter;
add soup, milk and 3/4 of cheese. Heat until cheese melts.
Spread in 9 x 13-inch pan with cooked rice. Put chicken on top
and place broccoli spears on chicken. Pour cheese mixture over
chicken and broccoli. Sprinkle remaining cheese on top. Bake
at 350 degrees for 30 minutes.

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