Chicken & Broccoli Casserole

1 (10 ounce) Package yellow rice, cooked
2 Chicken breasts, boneless, skinless, cooked & cubed
1 (10 ounce) Package broccoli, cut into florets
2 (10 3/4 ounce) Cans condensed cream of chicken soup
3/4 Cup milk
1 (8 ounce) Package cheddar cheese, shredded
1/2 Cup butter
2 Cups dried breadcrumbs, seasoned

Preheat oven to 375F.
Spread rice evenly over the bottom of a lightly greased 9 x 13 inch baking dish. Sprinkle cubed chicken evenly over rice, then sprinkle the broccoli over the chicken. Mix soup and milk together, and pour mixture evenly over chicken/broccoli mixture. Sprinkle cheese evenly over the soup.
Melt butter or margarine in a small saucepan or skillet over low heat; add breadcrumbs and mix completely together. Spoon mixture evenly over cheese layer in baking dish and cover with aluminum foil and bake for one hour.