2 c. cooked rice (not instant)
1 (10 oz.) pkg. frozen chopped broccoli
1/4 c. chopped onion
1 (10 1/2 oz.) can cream of chicken soup
1/2 c. milk
1 (5 oz.) can water chestnuts, drained and cut fine
1 (8 oz.) jar pasteurized process cheese spread, softened

Cook enough rice to yield 2 cups. Thaw broccoli and drain thoroughly. Sauté onion and celery in melted butter. Blend in soup, milk, chestnuts, rice, broccoli and 1/3 jar of softened cheese spread (set jar in hot water). Turn into 10 x 7 x 2-inch glass baking dish. Cover with remaining cheese.

Bake at 350°F for 40 minutes.