2 cans cream of chicken soup
2 cans chicken broth
3/4 cup finely chopped onion
1 can Rotel diced tomatoes and green chilies
1 lb Velveeta cheese, diced
2 cups cooked rice
Combine soup, broth, onion, tomatoes and green chilies, and cheese. Heat and simmer 15-20 minutes. Add rice. Heat through. Serve hot.
***The original recipe calls for a couple cups of cooked chicken, but we left it out and it tasted really good.
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