Julie's Broccoli Casserole

This recipe can be doubled for a hearty looking casserole, or quadrupled if you happen to be taking it to Thanksgiving (as Julie does each year)!

1 cup cooked rice (brown or white)

2 10 oz frozen broccoli (thawed and drained)

3/4 onion chopped

1 1/2 sticked butter or margarine

1/2 lb (1/2 block) Velveeta cheese (or until casserole looks creamy)

1 can cream of chicken soup

1 chicken bouillon cube

fried onion

Saute onion in butter until tender. Add broccoli and chicken bouillon cube. Cook until tender.

Add cream of chicken. Then add cheese followed by rice. Place delicious mixture into 9x13 casserole dish and bake 30 minutes at 350. Top with fried onion and cook an additional 5 minutes. Feeds 10.

Note: This recipe can be made a day ahead of time, then cooked right before serving!