2 boxes frozen chopped broccoli, cooked
1 box wild rice
1 can cream of chicken soup
8 oz. Cheese Whiz & 1 can water chestnuts
1 1/2 c. milk
1/2 c. onions
1/2 c. celery
2 tbsp. butter

Cook rice. Mix soup, milk and cheese and reserve 1/3 for topping. Saute butter, onions and celery until tender. Combine with rice, broccoli, 2/3 soup mixture and water chestnuts. Place in casserole and top with remaining soup mixture. Bake at 350 degrees for 30 to 45 minutes.