¼ cup butter
1 cup onion, chopped
1 cup chopped celery
2 cups rice, rinsed and drained
1 (16 ounces) bag frozen chopped broccoli
1 (10.75 ounces) can cream of chicken soup
1 (8 fl oz) jar pasteurized process cheese spread (such as Cheez Whiz®)
½ (12 fluid ounce) can evaporate milk
1 pinch 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.