Chicken Broccoli Rice Casserol

• 10 cups cooked rice (white or brown)
• 4 cups cooked chicken, chopped 
• 4 cups chopped broccoli, lightly steamed 
• 2 cans cream of mushroom soup 
• 2 cans cream of chicken soup 
• 4 cups shredded cheddar cheese
• salt and pepper to taste

Combine all ingredients in a large bowl and mix well.

To serve: Thaw overnight (or for 8 hours) in the refrigerator. Dump into a greased casserole dish (each bag will fill an 8×8-inch pan; two bags will fill a 9×13-inch pan). Sprinkle with additional shredded cheese, if desired.

Bake at 350 degrees for 25-30 minutes, or until heated through and bubbly.