Saute garlic, onion and celery in a small amount of oil (I use olive oil) until onions are soft and translucent, about 3 minutes.
Add chicken and saute until cooked, about 10 minutes.
Add rice and stir to combine well. Add broth, cover, and reduce heat to simmer for 15minutes.
When rice is tender, add cheese a little at a time, stirring until well combined. If necessary, you can add a little more broth at this point to make it a little soupy. Cover and let simmer on very low heat, stirring occasionally, for another 15-20minutes.