Rice, Broccoli & Cheese Casserole

INGREDIENTS:

1 cup uncooked long-grain white rice, cooked according to package directions (about 3 cups cooked)
1 cup milk
10 ounces frozen broccoli, cooked and drained
½ pound Velveeta cheese, cubed
1 small onion, diced
1 can (10¾ ounces) cream of chicken soup
1 can (4 ounces) mushrooms, drained

DIRECTIONS:

Preheat the oven to 375°F and lightly grease a medium casserole dish.
In the dish, combine the cooked rice, milk, broccoli, Velveeta, onion, cream of chicken soup, and mushrooms. Stir until everything is evenly mixed and the cheese is distributed throughout.
Bake uncovered for about 45 minutes, or until hot, bubbly, and lightly golden around the edges. The cheese should be fully melted and creamy …