Cheesy Broccoli Rice Casserole

Ingredients

• 1 1/2 cups quick-cooking white rice, about 4 cups cooked
• 1/2 cup unsalted butter
• 1 medium white onion, chopped
• 4 cups fresh broccoli florets, large stems removed and broken into small pieces
• 1 can (10.5 ounces) condensed cream of chicken soup
• 8 ounces processed American cheese, such as Velveeta, divided
• 1/2 cup milk
• 1/3 cup crushed potato chips

Instructions

1. Heat the oven to 350°F.
2. Cook the rice according to the package directions.
3. Melt the butter in a large skillet over medium heat. Add the onion and broccoli and cook until the onion is translucent.
4. Add the cream of chicken soup, 4 ounces of the cheese, and the milk. Stir until the cheese is melted.
5. Remove the skillet from the heat and stir in the cooked rice.
6. Pour the mixture into a lightly greased 8 × 8-inch casserole dish.
7. Shred or crumble the remaining 4 ounces of cheese over the casserole, then sprinkle the crushed potato chips evenly on top.
8. Bake for 30 minutes, until the cheese is melted and the casserole is bubbling.

Notes

• This casserole works well as a weeknight side dish or as part of a holiday buffet.
• Break the broccoli into fairly small pieces so it cooks evenly and is easy to serve.