| Bring broccoli and broth to boil in medium-size saucepan on medium-high heat. Stir in rice; cover. Let stand 5 min. Stir in Velveeta; cover. Let stand 5 min. until cheese is completely melted. Spoon into microwaveable serving dish; cover with plastic wrap. Refrigerate up to 24 hrs. Melt butter in small skillet on medium heat. Add cracker crumbs; cook 2-3 min. or until golden brown, stirring frequently. Cool completely. Stir in Parmesan cheese. Spoon in resealable plastic bag; seal bag. Store at room temperature up to 24 hrs. Vent plastaic wrap covering broccoli mixture by poking a few holes in the top. Microwave on HIGH 5-6 min. or until heated through; stir. Sprinkle with cracker crumb mixture. Microwave, uncovered an additional 2-3 min. or until heated through. Makes 12 1/2 C. servings. | 
