Broccoli Cheese Rice Casserole

Pre-heat the oven to 350° F; butter a 9x13 baking dish and set aside.
Cut the broccoli into bite-sized pieces. Steam in a steamer basket or in the microwave with a splash of water for 3-4 minutes, 'til bright green and crisp-tender. Drain and set aside.
Cook the rice according to package directions. Once done, fluff with a fork and let sit uncovered for 10-15 minutes to cool down and let the steam escape.
In a large skillet over low to medium heat, melt the butter.
Add the minced onion and chopped celery to the melted butter, and sauté for 5-6 minutes 'til softened.
During the last minute, stir in the garlic powder, black pepper, and paprika. Then remove the mixture from the heat.
In a large bowl, combine the cream of chicken soup with the Cheez Whiz.
Stir in the onion and celery mixture.
Fold the rice and broccoli into the cheese mixture 'til everything is coated well.
Spread the mixture evenly into the prepared baking dish.
Bake uncovered at 350° F for about 25 minutes, 'til the casserole is bubbly around the edges.
While the casserole bakes, toss the Ritz crackers with the melted butter.
Once the casserole is done, sprinkle the crumbs evenly over the top of the casserole and bake an additional 10 minutes 'til the top is golden brown. Allow the casserole to rest for 5-10 minutes before serving.