1 can cream of celery soup
2 1/2 cups shredded rotisserie chicken
1 1/2 cups shredded cheddar cheese, divided
10 ounce pkg chopped broccoli, thawed
1/2 cup milk
2 cups cooked rice

Combine soup and milk in bowl. Stir in 1 cup of cheese. In large bowl combine chicken, broccoli and rice. Stir to combine. Add soup mixture. lightly lift and stir to combine. Pour into 9 by 13 inch buttered casserole dish. Top with remaining shredded cheese. Bake in preheated 350 F. oven until bubbly and heated through, 35 to 40 minutes. Serves 6.