In a dutch oven, sauté onion, celery & carrot in butter a few minutes. Add chicken broth and bring to a boil. Add chicken and rice and turn down to simmer 5-10 minutes. Add broccoli.

Stir a couple of tablespoons of flour into some of the evaporated milk. Add, stirring constantly, until chowder begins to thicken. Add the rest of the evaporated milk and Velveeta cheese and stir until melted. Season with salt & pepper and turn off heat. Serve hot with shredded cheddar or any other toppings.

Variations: Add diced potatoes instead of rice or add whole kernal corn.