Ingredients:
- 1/2 cup. chopped onion
- 3 cups chopped ham, or use cooked chopped chicken or turkey
- 16 oz. frozen cut broccoli, thawed
- 1 can condensed cream of mushroom soup
- 1 jar (8 oz.) pasteurized process cheese spread
- 1 can (8 oz.) sliced water chestnuts, drained
- 1 cup. uncooked converted rice
- 1/2 cup water
- 1/2 cup milk
- 1/2 cup. chopped celery
- 1/2 tsp. pepper
- paprika (optional)
Preparation:
In slow cooker, combine ham, broccoli, soup, cheese spread, water chestnuts, rice, milk, celery, onion and pepper. Stir until blended. Smooth top, pushing rice into mixture. Cover and cook on high for 2 - 2 1/2 hours or on low for 4-5 hours or until rice and onion are tender, stirring occasionally if possible. Check near end of cooking time to make sure the rice does not get too mushy.
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