1 (10 3/4 oz.) can condensed cream of chicken soup
5 3/8 oz. milk (1/2 soup can)
1 1/2 cups crushed buttery round crackers
How to make it
In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside. Simmer broccoli and cauliflower florets in water for 10 minutes, or until tender-crisp. Meanwhile, preheat oven to 350 degrees F.
In a large saucepan, melt butter and sauté onion. Stir vegetables and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13-inch baking dish and sprinkle the crackers on top.
Bake in a preheated 350 degrees F oven for 30 minutes.