Chicken Rice Casserole

This is a family favorite, my kids LOVE it, its simple and easy to do it! ( I know it looks like more then 5 ingredients but I didn't count the water or the margarine... they don't count ;)

Chicken Rice Casserole

7 cups of water
6 chicken bouillon cubes
2 skinless boneless chicken breast ( I don't like a lot of meat you can add more)
3 heaping cups long grained white rice
1 T margarine
½ onion chopped fine
1 cup or handful of grated medium cheddar Tillamook cheese

Simmer chicken breast in water with bouillon for at least twenty minutes. Meanwhile chop onion and saute in margarine until onion starts to look clear. You can do this in the pan you intend to bake the casserole in. While the onion is sauteing, gather the rice and cheese in an 9 x13 baking dish. As soon as the chicken is cooked, drain it (fork it out of the broth, reserving broth),

Eliminate any fat or gristle and chop it up and put it in the casserole with the rice, cheese and onion. Toss with a fork and add 6 cups broth that the chicken cooked in. It may need some water added to make it 6 cups exactly.

Cover tightly with tinfoil. Bake 1 hour at 375 degrees.