Easy Chicken & Rice Casserole

Ingredients:

• 2 cups instant brown rice
• 1 3/4 cups water
• 12.5 oz. can of premium chicken in water
• 1 can of cream of mushroom soup
• 1/2 cup of milk 
• 1/2 sweet onion chopped
• 2 tbsp of butter
• 2 tsp of chicken flavored broth base (I use Orrington Farms)
• 1 cup of shredded cheese

Directions:

• Heat oven to 350 degrees.
• Place medium size sauce pan on medium heat.  Add 2 tbsp of butter and chopped onion.  Saute onions until almost clear.  Add 1 & 3/4 cups of water and 2 tsp of chicken broth base.  Let the water come to a boil and add 2 cups rice.  When it comes back to a boil, turn down heat, cover and simmer for 5 minutes.
• Drain water from chicken.  Combine chicken and soup.  Add cooked rice to soup and chicken.  Stir in 1/2 cup of milk, more or less, depending on the consistency desired.
• Cook uncovered in a casserole dish for 20 minutes.
• Sprinkle on the cheese and return to the oven until cheese is melted and starts to brown.