Cheesy Chicken & Broccoli Rice Casserole

1/2 onion diced

1 lb of boneless skinless chicken (breasts or tenders)

Salt & Pepper

1 can (10 3/4 ounces) Condensed Cream of Chicken Soup
1 1/3 cups water

1 can cheddar cheese soup

1 can of milk (using the empty cheddar cheese soup can)

1 cup uncooked regular long-grain white rice

1/2 small bag of frozen broccoli

1/2 cup shredded Cheddar cheese (Mild)

Preheat the oven to 375. Salt and pepper the chicken pieces and cook them in a skillet with the diced onion in a little bit of water with the lid on (to make the chicken really tender). When the chicken is cooked through, take it out and let it rest. (You can either add the onions to the soup mixture of discard them -- depending on how strong you want the onion flavor to be; i discarded them).

Mix the two cans of soup, water, and milk together until smooth. Dice the chicken into small cubes. Into the soup mixture, fold in the chicken, broccoli, and rice together and add in more salt & pepper. Pour into 9 x 13 x 2 pan that had been sprayed with nonstick spray. Bake for 45 minutes. At the end of 45 minutes, sprinkle the top with the shredded cheddar cheese and bake for a few more minutes until melted and bubbly.