Broccoli and Chicken Casserole

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 350? 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