2 (10 oz.) pkg. frozen, chopped broccoli, cooked
2 c. rice, cooked
1 (8 oz.) jar cheese spread, I use Velveeta cheese loaf
1/4 c. butter
1 c. chopped onion
1 c. celery
1 can cream of chicken soup
1/2 c. milk
Salt and pepper

Place broccoli and rice in a 2 quart casserole. Stir in half of the cheese. Melt butter in skillet, add onion and celery; cook until tender, but not browned. Stir in soup and milk; season. Pour sauce over broccoli-rice mixture and mix well. Top casserole with remaining cheese and bake at 350 degrees for 30 minutes. Serves 6-8.