4 whole chicken breasts, boneless, skinless, and cooked
1 bunch fresh broccoli or 1 pkg. frozen
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. mayonnaise
1/4 c. milk
1 c. uncooked rice
1 c. shredded Cheddar cheese
1 c. Italian bread crumbs
1 tbsp. butter

Preheat oven to 350 degrees. Cook rice according to directions and set aside. Cook broccoli until fork tender and drain. Mix rice and broccoli together. In separate bowl, mix both soups, mayonnaise, and milk. Add half of mixture to rice and broccoli. Place rice and broccoli in lightly greased casserole dish. Lay chicken slices on top of rice and broccoli. Pour remaining soup mixture over chicken and cover with Italian bread crumbs. Sprinkle with cheese on top. (I am generous with cheese and sometimes use more than 1 cup.) Bake 30 to 40 minutes at 350 degrees until heated through and cheese is bubbly.