Broccoli Cheese Casserole with Rice

1 (16 ounce) package frozen chopped broccoli

2 tablespoons water

1 (16 ounce) jar process cheese sauce

2 (10.75 ounce) cans condensed cream of mushroom soup

2 (8 ounce) cans sliced water chestnuts, drained

4 cups cooked white rice

1 (2.25 ounce) package blanched slivered almonds

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.

Place broccoli in saucepan with 2 tablespoons water. Bring water to a boil; reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 2 to 3 more minutes, separating broccoli occasionally. Drain well.

In a small pot, cook cheese and soup together until smooth.

Combine cheese and soup, broccoli, water chestnuts, and rice in the casserole dish. Cover with almonds.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the casserole is bubbly.