Cheesy Chicken and Veggie Casserole

This casserole is super easy to throw together and it has a ton of flavor!
I love the cheesy-ness with the veggies and the green chiles in the tomatoes are delish!
This is a great one dish meal for a busy weeknight!

• 3 cups chopped cooked chicken
• 1 (14 oz) pkg frozen broccoli florets
• 2 cups cooked white rice
• 1-1/2 cups frozen peas
• 1 (10.75 oz) can cream of chicken soup
• 1 (10.75 oz) can condensed cheese soup
• 1 (10 oz) can diced tomatoes with green chiles, undrained
• 1/2 cup milk
• 1/4-1/2 tsp. crushed red pepper flakes (opt.)
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 cup crushed ritz crackers

Preheat oven to 350*. Place chicken in the bottom of an ungreased 9x13 baking pan. In a large bowl, combine broccoli, cooked rice and peas. Spread mixture over chicken.
In a medium bowl, combine chicken soup, cheese soup, tomatoes, milk and red pepper flakes (if desired). Stir in 1/4 cup of each of the cheeses. Pour mixture over broccoli. Sprinkle with crushed crackers and the remaining cheeses.
Bake, uncovered, for 40-50 minutes or until heated through. (if the cheese starts to get too browned, cover with foil for remaining cook time)
{got a smaller family, or don't want so much leftover? use two 8x8 pans, and freeze one for later! bake for 30-35 minutes.}