Mission: Cheesy Chicken & Rice Casserole

This chicken casserole was really enjoyed by both Jason and Charlotte and I have already received requests to make it again soon!

Cheesy Chicken & Rice Casserole
 4 boneless, skinless organic chicken breasts, cubed
4 cups cooked rice (white or brown)
1 can cream of celery soup
1 can cream of chicken soup
1 can broccoli and cheese soup
1 cup Velveeta cheese, cubed
2 cups shredded mild cheddar cheese
2 cups broccoli, cooked

Preheat oven to 350.
Saute chicken pieces in a large skillet with your choice of seasonings (I used a garlic and wine seasoning).
Mix together cream of celery, cream of chicken and broccoli and cheese soups in a large mixing bowl. Add in the chicken and broccoli.
Layer cooked rice at the bottom of a 13x9 casserole dish. Sprinkle the cheese cubes on top of the rice layer.
Spoon soup, chicken and broccoli mixture evenly onto the rice layer. Sprinkle the shredded cheddar on top.
Bake at 350 degrees until cheese is melted and browned, approximately 45 minutes. Cover with tin foil if it begins to get too brown on top too quickly.