1 med. onion, chopped
1 med. size green pepper, chopped
2 stalks celery, chopped
3 tbsp. butter, melted
1 (10 oz.) pkg. frozen broccoli spears
1 1/2 c. coarsely chopped cooked turkey
2 c. cooked rice (1 c. rice cooked as directed on package)
1 (10 1/2 oz.) can cream of mushroom soup, undiluted
1 (8 oz.) can sliced water chestnuts, drained
1 c. (4 oz.) shredded Cheddar cheese
1/2 c. (2 oz.) shredded jalapeno cheese
1/2 tsp. salt
1/4 tsp. pepper

Saute onion, green pepper and celery in butter in a large skillet until vegetables are tender; set aside. Cook broccoli according to package directions; drain. Cut spears in half; arrange in greased, shallow 2 quart casserole (9 x 13 inch). Combine sauteed vegetables and remaining ingredients; spoon over broccoli. Bake, uncovered at 375 degrees for 30 minutes or until heated. Yields: 4 to 6 servings.