2      packages      frozen chopped broccoli -- (10-ounce)
   2      tablespoons   butter or margarine
     1/2  cup           chopped celery
     1/2  cup           chopped onion
   1      can           reduced-fat cream of mushroom soup -- undiluted (1
                        -- 3/4-ounce)
   1      can           reduced-fat cream of chicken soup -- undiluted (1
                        -- 3/4-ounce)
   2      cups          skim milk
   1      jar           process cheese spread -- (8-ounce)
   2      cups          cooked rice
   2      cups          chopped cooked chicken
     1/2  teaspoon      pepper
Cook broccoli according to package directions; drain and set aside.  Melt
butter in a large skillet over medium-high heat; add celery and onion, and
cook, stirring constantly, 3 minutes or until tender.  Remove mixture from
skillet, and set aside.
Combine soups and milk in skillet; cook over medium heat, stirring often, just
until thoroughly heated.  Add cheese spread, stirring until melted; remove
from heat.
Stir in broccoli, celery mixture, rice, chicken, and pepper.  Spoon into a
lightly greased 8-inch square baking dish.
Bake at 350C8 for 30 minutes or until thoroughly heated.
LUCY PHILLIPS, Dixon Springs, Tenn.
Notes: This popular one-dish meal is made even better by relying on reduced-
fat cream soups-perfect for casseroles.  Some supermarkets also carry a
lighter version of process cheese spread; for testing, we used Cheez Whiz
brand.
 MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/10/98