2 cups water

2 cups uncooked rice

1 (10-ounce) can of cream of chicken soup

1 (10-ounce) can of cream of mushroom soup

2 cups cooked chicken, shredded

¼ cup butter

1 cup milk

1 small white onion, chopped

16 ounces broccoli pieces

2 cups Cheddar cheese, shredded

Preheat the oven to 350°F (175°C).
Cook the rice according to the package instructions.
In a 9×13 baking dish, combine cooked rice and shredded chicken. Add the cream of chicken soup, cream of mushroom soup, butter, chopped onion, and broccoli. Stir in 1 cup of shredded cheddar cheese.
Bake for 30-35 minutes or until hot and bubbly.
In the last few minutes of baking, sprinkle the remaining shredded cheddar cheese on top and allow it to melt.
Remove from the oven and let it sit for 5 minutes before serving.

This casserole can be made ahead of time and stored in the refrigerator for up to 3 days.

You can use frozen broccoli instead of fresh. Be sure to thaw and drain it before adding.

Experiment with different cheeses like mozzarella or Monterey Jack for a twist.