Cheesy Broccoli Rice Casserole

• servings: 8 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1 and 1/2 cups quick cooking white rice (about 4 cups cooked)

1/2 cup (1 stick) unsalted butter

1 medium white onion, chopped

4 cups fresh broccoli florets

1 (10.5 ounce) can cream of chicken soup (1 and 1/4 cups)

8 ounces processed American cheese, divided (such as Velveeta) or 2 cups good-melting shredded cheddar cheese

1/2 cup milk

1/3 cup crushed potato chips

Directions

Preheat oven to 350°F.

Cook rice according to package directions.

Melt butter in a large skillet over medium heat. Add chopped onion and broccoli florets and cook until onion is transparent.

Add the soup, 4 ounces of the cheese, and the milk. Stir until cheese is melted.

Remove from heat and stir in the cooked rice.

Pour the mixture into a lightly greased 8×8-inch casserole dish.

Shred or crumble the remaining 4 ounces cheese over the top of the mixture and then sprinkle with the crushed potato chips.

Bake for 30 minutes until cheese on top is melted, chips are starting to turn golden brown and the casserole is bubbly.