Hot ‘N’ Cheesy Chicken Casserole

• 3 cups chicken, cooked and chopped
• 1  14 oz package of frozen broccoli florets
• 2 cups cooked rice
• 1 ½ cups frozen peas
• 1 can condensed cream of chicken soup
• 1 can condensed nacho cheese soup
• 1 can diced tomatoes and green chilies, not-drained
• ½ cup milk
• ½ tsp crushed red pepper flakes
• ½ cup shredded cheddar cheese
• ½ cup shredded mozzarella cheese

Preheat oven to 350 F. Place chicken in the bottom of a 3 quart baking dish. In a large bowl combine broccoli, rice and peas. Spoon mixture over the chicken. In a medium bowl combine cream of chicken soup, nacho cheese soup, not-drained tomatoes, milk and red pepper flakes. Stir in ¼ cup of the cheddar cheese and ¼ cup the mozzarella cheese. Pour mixture over broccoli mixture in baking dish. Sprinkle with remaining ¼ cup cheddar cheese and remaining ¼ cup mozzarella cheese. Bake, uncovered, for 40-50 minutes or until heated through and topping is golden.