PKD (2 for 1) Chicken, Broccoli, Rice, and Cheese

2  cups		rice, white
3-1/2  cups		water
1  teaspoon		salt
3		cooked shredded chicken breasts
1		large onion, diced
5		large stalks celery,s diced
2		large cloves garlic,s minced
3  tablespoons		butter
21  ounces		reduced fat cream of celery soup
2  cups		milk
32  ounces		(2 small loafs or 1 large loaf) Velveeta cheese, Jalapeno, cut into 1/2 ounce cubes
1  cup		shredded cheddar cheese
4  cups		Broccoli Florets (Bird's Eye Frozen)

Tip: For nutritional information on all the ingredients in PKD (2 for 1) Chicken, Broccoli, Rice, and Cheese just click on each ingredient name. Then adjust the serving size for any PKD (2 for 1) Chicken, Broccoli, Rice, and Cheese ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Cook rice in water with 1 tsp. salt. Set aside. In butter, sauté the onion and celery until softened but not translucent. Add garlic and cook another 30-60 seconds. Set aside. Chop broccoli into pieces no larger than 1 inch. Spray 2 13x9 inch baking dishes with nonstick spray. Add all ingredients except cheddar cheese to large bowl and mix together until everything is evenly distributed. Divide into the 2 prepared baking dishes. Sprinkle 1/2 cup cheddar cheese over each dish. Bake one of the casseroles for 45-60 minutes at 350 degrees until beginning to brown on the top and around the edges. Serve immediately. Wrap the other baking dish tightly in several layers of foil and freeze for later.