Cheesy Chicken and Rice Casserole - Variation 3

So we have a base recipe with three variations. The first one was the one with Jalapeno cheese sauce. This is the third. I'll have to do the second one at some point to see if it's worth posting. :) We really enjoyed this!

Cheesy Chicken and Rice Casserole Variation 3

4 skinless, boneless chicken breast halves - cut into bite size pieces
2 cups cooked white rice
1 can condensed cream of chicken soup
1 can cheese soup
1 c. chopped onion
2 c. frozen broccoli
3 cups shredded Cheddar cheese (1/2 in mix, 1/2 in topping)
4 slices soft white bread, cubed
salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. To Cook Chicken: stir fry with garlic and pepper.
3. In a 9x13 inch baking dish, combine chicken, onion, broccoli, 1.5 c shredded cheese, rice and soup and mix well. Top with 1.5 c cheese, then with bread cubes and some melted butter.
4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly and bread is crunchy.