Rice-Broccoli-Cheese Casserole - cooking recipe

Ingredients

2 c. cooked rice (not instant)
1 (10 oz.) pkg. frozen chopped broccoli
1/4 c. chopped onion
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1 (5 oz.) can water chestnuts, drained and cut fine
1 (8 oz.) jar pasteurized process cheese spread, softened

Preparation

Cook enough rice to yield 2 cups.
Thaw broccoli and drain thoroughly.
Saut onion and celery in melted butter.
Blend in soup, milk, chestnuts, rice, broccoli and 1/3 jar of softened cheese spread (set jar in hot water).
Turn into 10 x 7 x 2-inch glass baking dish.
Cover with remaining cheese.
Bake at 350\u00b0 for 40 minutes.