Preheat your oven to 350°F.

Prepare the rice following the package instructions and set aside.

In a large pan, melt the butter over medium heat. Sauté the onion until it softens and becomes translucent. Add the chopped broccoli and cook for a few minutes.

Stir in the cream of chicken soup, 4 ounces of the American cheese, and milk. Continue stirring until the cheese has fully melted and the mixture is smooth.

Remove the pan from heat and fold in the cooked rice. Pour everything into a greased 8x8-inch casserole dish.

Top the casserole with the remaining 4 ounces of cheese, either crumbled or shredded. Sprinkle the crushed potato chips over the top for a crunchy finish.

Bake in the oven for about 30 minutes, or until the casserole is bubbly and the cheese is fully melted.

Let it cool for a few minutes before serving!