2 cans (10 ounces) frozen chopped broccoli, thawed
2 cups cooked rice
8 ounces grated cheddar cheese
2 cans (10 3/4 ounces) cream of chicken soup (or you use 1 can of each cream of chicken and cream of mushroom soup)
1 small onion, chopped
2 tablespoons of butter
Cook the onion in the butter in a large skillet until tender.