1/2 cup margarine
3/4 cup chopped celery
1 teaspoon onion powder
1 can cream of mushroom/celery soup
1 can cream of chicken soup
1/2 soup can milk
1 pound Velveeta, sliced
2 1/2 cups (or more) cooked rice
22 ounces frozen chopped broccoli, thawed
1 small can sliced water chestnuts, coarsely chopped

Heat oven to 325°F. In deep saucepan, melt margarine and add celery. Saute. Add soups and milk. Mix thoroughly. Add sliced Velveeta to mixture and mix till smooth and creamy. Add rice and mix well. Add broccoli (not cooked, just thawed). Add water chestnuts. Mix till creamy. (Add a little extra rice if too liquid). Put in 9x13 inch buttered casserole. Bake uncovered 50 minutes.