• 1 can (10-3/4 ounces) low-fat cream of broccoli soup
• 1 can (10-3/4 ounces) low-fat cream of chicken soup
• 2 cups skim milk
• 1/2 cup light sour cream
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 cup (4 ounces) shredded low-fat cheddar cheese
• 2 cups uncooked instant rice
• 2 cups chopped fresh broccoli
• 1 small onion, chopped
• 1 teaspoon paprika, divided
• 1/2 teaspoon pepper

In a large bowl, combine soups, milk and sour cream. Stir in cheeses, rice, broccoli, onion, 3/4 teaspoon of paprika and pepper. Transfer to a 13X9X2-inch baking dish coated with non-stick cooking spray. Sprinkle with remaing paprika. Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until rice and broccoli are tender.