Molly's Cheesy Broccoli Rice Casserole with Chicken

This recipe definitely gets five stars from me!! We have made this several times because my kids are broccoli lovers and the plates are always spotless at the end of our meal!! This makes A LOT and its great for sharing with others if you have a small family, or super yummy leftovers the next day!

*** NOTE: This is the recipe as is, but I made several changes when I made it for my family. I have included those changes next to each corresponding ingredient so that you can see the options!

2 cups water

2 cups uncooked instant rice

2 (10 ounce) cans chunk chicken, drained (I used a rotisserie chicken that I shredded)

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup butter

1 cup milk

1 (16 ounce) package frozen chopped broccoli (I used steamed broccoli)

1 small white onion, chopped (I used a small sweet onion)

1 pound processed cheese food (I used 1c. finely shredded sharp cheddar and 1c. finely shredded medium cheddar instead of processed cheese)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.
3. In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.
4. Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.