Chicken Divan Pie

I had to improvise this last night, but it came out rather tasty.

2-3 cups cooked white rice (I used left overs from Chinese take-out)
1 egg, beaten
1 bag frozen broccoli
2-4 boneless, skinless chicken breasts (I should have used more chicken, but I only had 2)
5 oz. (half a can) of condensed cream of chicken and herb soup
5 oz. (half a can) of condensed cream of broccoli soup
1 cup shredded cheddar cheese (I used sharp rather than mild)
1 cup crushed croutons (I used Caesar flavored)

Mix rice with egg. Add to a deep baking dish sprayed with cooking spray. Press firmly into bottom of dish with a fork or spoon. Bake for 10 minutes at 375 degrees. Blanch frozen broccoli in boiling water to thaw (If you want your broccoli to come out crisp in the finished dish, boil only until thawed. I like mine on the soft side, so I cooked it a little longer). For the chicken, you can leave them as whole breasts or cut into slices. I sliced mine to speed up cooking time. Cook until no longer pink in the middle. Mix the two types of soup together. Remove rice "crust" from oven. Add a layer of broccoli, a layer of chicken, a layer of soup, a layer of cheese, and sprinkle the croutons on top. Bake at 375 for 45 minutes to an hour. If you notice the cheese and croutons starting to burn, cover with aluminum foil to finish baking.