- 1/4 cup butter
- 1 cup onion, chopped
- 1 cup chopped celery
- 2 cups rice, rinsed and drained
- 1 (16 ounce) bag frozen chopped broccoli
- 1 (10.75 ounce) can cream of chicken soup
- 1 (8 fl oz) jar pasteurized process cheese spread (such as Cheez Whiz®)
- 1/2 (12 fluid ounce) can evaporated milk
- salt and ground black pepper to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat. Cook and stir onion and celery in hot butter until tender, about 5 minutes. Stir rice, broccoli, chicken soup, cheese spread, and evaporated milk into the onion mixture; season with salt and pepper. Transfer mixture to a baking dish.
- Bake in the preheated oven until rice is tender and sauce is bubbly, about 30 minutes.