Chicken, Rice, Broccoli and Cheese Casserole

I mixed a couple different recipes and adjusted the quantities of a few ingredients, and think this Chicken, Rice, Broccoli and Cheese Casserole turned out pretty darn good! As written, it will make an 8x8 casserole dinner. I especially like that the recipe uses pantry items, which can be very helpful these days... I've even seen canned chicken used in different versions. Nothing fancy, but it's a nice filling meal:@)

 This would also be a great way to use up some leftover turkey too:@)

Chicken, Rice, Broccoli and Cheese Casserole
2 C cooked rice
12 oz bag frozen broccoli, thawed and squeeze some liquid out-or large head of fresh broccoli lightly steamed
cooked, cubed chicken-I used half of a large breast, use as much as you'd like
10 oz can cream of mushroom soup
1/2 C milk or up to heavy cream-I used half and half
1/4 small onion, finely chopped
1 C shredded cheddar cheese, divided-can mix in some mozzarella if desired
a few small dots of butter for top

1. Mix everything right in 8x8 casserole dish, but only stir in 3/4-ish C cheese. Sprinkle remaining cheese on top.
2. Bake at 375 for 25 minutes.
3. Brown top under broiler for a few minutes if desired-I did.
4. Serve with your favorite seasoned salt.

Eat well and have a happy day:@)