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Kay's Cheesy Chicken, Broccoli and Rice Casserole

I had some leftover steamed broccoli and wanted to make something we haven't had for dinner lately. I haven't made a broccoli and rice casserole in several years, so tonight, I created this one.  It came out wonderfully and I will definitely be making it again.

1 ½ cups of cooked white rice
2  boneless, skinless chicken breasts or 6 chicken tenders, diced into small pieces
1 medium onion, diced
1 rib of celery, finely diced
2 Tablespoons parsley
½ green bell pepper, finely diced
3 tablespoons olive oil
1 can cream of chicken soup
1 can cream of mushroom soup
¾ cup milk
1 10-ounce box/bag of frozen chopped broccoli, thawed or a small head of broccoli cooked and chopped (this is perfect when you have leftover steamed broccoli)
2 ½ cups Colby Jack cheese, shredded
½ cup fresh Parmesan cheese, shredded
1 tsp. pepper
1 tsp. garlic powder

 Cook your rice. Preheat oven to 350 degrees.  In a large skillet, heat olive oil and add chicken, onions, celery, parsley, and bell pepper.  Saute' until chicken is thoroughly cooked and vegetables softened. Remove from skillet.  In a mixing bowl, mix soups, milk, pepper, and garlic powder.  Pour into skillet.  When mixture begins to bubble, add 1 ½ cups of Colby Jack cheese and all of the Parmesan cheese.  Stir until cheese are melted. Return chicken and sautéed vegetables. Add broccoli and rice and thoroughly mix.  If it seems too thick, add a little more milk.   Spray 9x13 casserole dish and spoon ½ of the mixture into dish.  Sprinkle ½  cup of Colby Jack cheese on top of rice mixture.  Spoon remaining mixture on top.  Bake 25 minutes.  Remove from oven and top with ½ cup of Colby Jack cheese and return to oven to bake 10 more minutes.

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