1 Rotisserie chicken or 6 boneless, skinless chicken breasts, cut into 1 inch pieces
8 tablespoons butter (1 stick), separated
1/2 cup chopped onion
1 clove garlic, minced
1 cup frozen frozen peas and carrots
4 cups cooked brown rice
2 cans cream of mushroom soup
1 can cream of chicken soup
1 can cheddar cheese soup
2 cups milk
1 package 8 ounce shredded Kraft Triple Cheddar Blend or Mild cheddar cheese
salt and pepper, to taste
1 1/2 cups Panko bread crumbs
3 tablespoon olive oil

Preheat the oven to 350 degrees F.
Cook the rice according to package directions for 4 cups cooked rice and set aside.
Using a Rotisserie chicken will be a huge time saver for this recipe.
If not your will need to brown the chicken before baking the casserole.
If using a Rotisserie chicken, skip this step.
To brown the chicken, drizzle the olive oil into a large skillet or grill pan over med-high heat.
Add the chicken pieces and pan fry until golden brown on each side instead of boiling or poaching the chicken.
Remove the chicken and set aside;
In the same skillet over medium heat, melt 5 tablespoon of butter.
Add the onions, garlic and frozen peas & carrots.
Cook until the onions are soft and translucent.
Set the vegetable mixture aside.
In a very large bowl add the soups and milk and mix to combine.
Add the shredded cheese, chicken, vegetables and cooked rice Gently mix everything together.
Add salt and pepper to taste.
Pour the mixture into two 9 x 11 or 13 x 9 inch pans.
In a small bowl melt the remaining 3 tablespoons of butter and combine with the Panko bread crumbs.
Sprinkle the bread crumb mixture evenly over the top of both casseroles.
Place casseroles in a 350 degree oven and bake for 40 -45 minutes.
If using aluminum pans place the pans on a baking sheet before baking.
Cook until the mixture is bubbly and the topping is golden brown.
To Freeze Casserole:
Wrap unbaked casserole with glad press and seal or plastic wrap, and then wrap with on layer of aluminum foil.
Label, date and add cooking time and freeze.
To Cook Frozen Casserole:
Remove casserole from freezer, thaw at room temperature.
Bake at 350 degrees for 40 - 45 minutes or until casserole is bubbly and heated through.
If you used an aluminum pan place the pan on a baking sheet before cooking.