2 c. cooked rice, rinsed & dry (not minute rice)
1 pkg. frozen chopped broccoli, defrosted & well drained (drain in colander overnight if possible)
1 (8 oz.) jar Cheez Whiz
1 can cream of chicken soup
1 can water chestnuts
3 tbsp. butter
1/2 c. chopped celery
1/4 c. chopped onion
1/2 c. milk

Saute onion and celery in butter. Add cream of chicken soup, milk, 1/3 jar of Cheez Whiz and water chestnuts (chopped fine). Add broccoli and rice. Pour into casserole. Cover with remaining Cheez Whiz which has been warmed by setting jar in hot water to make it soft. Can be made the day before and kept in refrigerator. Bake at 350 degrees for 30-40 minutes. P.S. For seasoning, I use soy sauce and a dash of Tabasco. Salt to taste.