2 pkg. (10 oz. each) frozen chopped broccoli (cooked & drained)
2 c. cooked rice
8 oz. Velveeta cheese
1/4 c. butter
1 can cream of chicken
1 c. onion, diced
1 c. celery, diced
1/2 c. milk
Salt & pepper

Melt butter and saute onion and celery. Stir in milk and soup. Cook until onion and celery are soft. In 2 quart casserole dish place broccoli and rice and 1/2 of cheese. Then add soup mixture. Mix well and top with remaining cheese. Bake at 350 degrees for 30 minutes.