1 (10 oz.) frozen chopped broccoli
1/2 c. chopped onion
1/2 c. chopped celery
1 tsp. butter
1 (10 3/4 oz.) can cream of chicken soup
1 c. grated low-fat process American cheese
1 1/2 c. cooked rice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. Tabasco (optional)
1 tbsp. bread crumbs

If you are unable to have canned soups you can make your own by using 10 ounces of chicken broth and 2 tablespoons flour, cook until thick.

Cook broccoli according to package directions; drain well. Sauté onion and celery in butter in non-stick skillet until clear.

Combine all ingredients except bread crumbs and butter; spread evenly in a buttered 3 quart casserole dish. Toss bread crumbs lightly in melted butter and sprinkle over casserole.

Bake at 350°F for 45-50 minutes.