This is from Kraft Food & Family, the holiday 2006 issue.  We had this for Thanksgiving - absolutely delish. 

Make-Ahead Broccoli, Cheese & Rice

6 cups fresh broccoli florets
1 can (14 1/2-oz) fat-free reduced-sodium chicken broth
2 cups white rice, uncooked
1/2 lb (8 oz) Velveeta, cut up
1 1/2 tbsp butter
10 Ritz or other butter crackers, crushed
2 tbsp grated Parmesan cheese

Bring broccoli & broth to a boil in a medium saucepan on medium-high heat.  Stir in rice; cover.  Remove from heat and let stand 5 minutes.  Stir in Velveeta and cover.  Let stand 5 minutes.  Stir until Velveeta is completely melted.  Spoon into microwavable serving dish and cover with plastic wrap.  Refrigerate up to 24 hours.

Meanwhile, melt butter in a small skillet on medium heat.  Add cracker crumbs and cook 2 to 3 minutes or until golden brown, stirring frequently.  Cool completely.  Stir in Parmesan cheese.  Spoon into resealable bag, and seal.  Store at room temperature up to 24 hours.

Vent plastic wrap covering broccoli mixture by poking a few holes in the top.  Microwave on high for 5 to 6 minutes or until heated through, and stir.  Sprinkle with cracker crumb mixture.  Microwave, uncovered, an additional 2 to 3 minutes or until heated through.  Makes 12 servings.