Broccoli casserole, rice, cheese and chicken

Here’s the corrected version of the recipe for Broccoli Casserole with Rice, Cheese, and Chicken:

Ingredients:

• 2 cups water
• 2 cups uncooked instant rice
• 2 cans (10 ounces each) canned chicken, drained
• 1 can (10.75 oz) condensed cream of mushroom soup
• 1 can (10.75 ounces) condensed cream of chicken soup
• 1/4 cup butter
• 1 cup milk
• 1 package (16 ounces) frozen chopped broccoli
• 1 small white onion, chopped
• 1 pound processed cheese (e.g., Velveeta), cubed

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, bring water to a boil. Stir in the instant rice, cover, and remove from heat. Let it stand for 5 minutes.
3. In a 9″ x 13″ baking dish, combine the cooked rice, canned chicken, condensed cream of mushroom soup, condensed cream of chicken soup, butter, milk, frozen broccoli, chopped onion, and cubed processed cheese.

1. Bake in the preheated oven for 30 to 35 minutes, or until the cheese is melted and bubbly. Stir halfway through cooking to ensure even melting of the cheese.
2. Once done, remove from the oven and let it cool slightly before serving.
3. Enjoy your delicious Broccoli Casserole with Rice, Cheese, and Chicken!

Feel free to adjust the ingredients and seasonings according to your taste preferences. Enjoy your meal!