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Categories:Viewed: 1 - Published at: 4 years ago
Ingredients
- 1 c. chopped onion
- 1/2 c. margarine
- 1 (10 oz.) can cream of chicken soup
- 7 oz. evaporated milk
- 8 oz. Velveeta cheese, cubed
- 2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
- 1 c. uncooked instant rice
Method
- Saute onion and margarine in large skillet until tender.
- Add soup, evaporated milk and cheese; mix well.
- Bring to a boil. Stir in broccoli and rice.
- Spoon into deep round baking dish. Bake at 350° for 50 minutes or until golden brown.
- Cool for 20 minutes.
