1 small onion, chopped
1/2 cup chopped celery
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1 tbsp. butter or margarine
1 jar (8 oz.) process cheese spread
1 can (10 3/4 oz.) cream soup (mushroom, celery etc.) undiluted
1 can (5 oz.) evaporated milk
3 cups cooked rice

In a large pan over medium heat, sauté onion, celery and broccoli in butter for 3 - 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8 inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered at 325 for 25 - 30 minutes or until hot and bubbly.

I like to add a layer of leftover cooked chicken before adding the cheese mixture.