Panko Broccoli and Cheese Casserole

1. Cook broccoli florets and rice according to the directions on their packages. I prefer the rice to be soft and flake with a fork and the broccoli tender but not overcooked. Remove from heat and set aside until needed. 2. In a skillet melt the butter heating up the pan and saute the onions and celery until the onions start to become transparent. Remove from heat and set to the side until needed. 3. In a saucepan at a medium low heat combine the Cheez Wiz, cream of mushroom, and cream of chicken until it starts to bubble; stirring the ingredients together. Be careful to stir consistently as to not let the cheese burn at the bottom of the pan. 4. In a large bowl combine the rice with the sauteed onions and celery. Stir together and add the cheese mixture. Mix well and add the broccoli (cut to smaller pieces if desired before adding it to the mixture). 5. Mix Panko bread crumbs, parmesan, dill, thyme, and pepper for coating and set aside. 6. Evenly spoon chese and brocolli rice mixture into a 13x9 glass dish. Sprinkle with the Panko bread crumbs mix or Italian herb bread crumbs. Cook at 350 degrees for approximately 30 to 45 minutes. Remove from oven. Let it cool for a couple of minutes and it is ready to serve.