Rice, Broccoli & Chicken Casserole

	2 large stalks of fresh broccoli (frozen is okay, but fresh is better!)
	2 cups of uncooked rice
	1/2 stick butter or margarine
	1 can cream of chicken soup
	1 can cream of mushroom soup
	1/4 to 1/2 pound Velveeta, cut in chunks
	onion powder
	salt
	pepper
	Fresh boiled chicken or 2 large cans white meat chicken Steam broccoli. Prepare rice according to package directions. Melt butter or margarine in 9"x13" casserole dish. In saucepan, heat soups. Add Velveeta. Heat and stir until cheese is mostly melted. Stir in the cooked rice. Add onion powder, salt & pepper to taste. Drain broth from 2 large cans white meat chicken. Stir in chicken and about 1/3 cup broth. Stir in steamed broccoli. Bake at 350º about 20 minutes to heat through.

From The Kitchen Of:    Linda Risener