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Preheat the oven to 350°F.
Cook the rice according to package directions. Set aside.
Steam or thaw chopped broccoli and set aside.
Melt the butter in a large skillet over medium-high heat. Add the onion and celery and cook, stirring often, for 5 minutes, or until the vegetables are just softened.Stir in the canned soups and half and half until combined.
Add the processed cheese cubes and cook, stirring constantly, until melted. Stir in the steamed or thawed broccoli and rice until combined.
Transfer the broccoli mixture to a 2-quart baking dish that has been sprayed with cooking spray.
Bake the casserole for 60 minutes, until casserole is bubbly and beginning to brown on the top.
Cool for 10 minutes before serving.