°2 c of water
°2 c uncooked instant rice
°2 (10 ounce) chicken thighs, drained
°1 can (10.75 ounces) Condensed Cream of Mushroom Soup
°1 can (10.75 ounces) heavy cream of chicken soup
°1/4 cup of butter
°1 cup of milk
°1 package (16 ounces) frozen chopped broccoli
°1 small white onion, chopped
°1 pound of processed cheese
Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a medium saucepan, bring water to a boil. Mix the instant rice, cover and remove from heat. Let it stand for 5 minutes.
Step3: In a 9″ x 13″ baking dish, mix together the prepared rice, chicken, Cream of Mushroom Soup, Cream of Chicken Soup, butter, milk, broccoli, onion, and melted cheese.
Step 4: Bake in the preheated oven for 30 to 35 minutes, or until the cheese is melted. Stirring halfway through cooking to aide cheese melt evenly.