Mexican Chicken Casserole

This is one of many Mexican Chicken dishes that I make. My current favorite. It came from Carol Adams originally but has been modified by my Mother and aunt and then me. But we give credit where it is due, don't we girls? I use the leftover chicken after I cook a whole bird for this recipe. For more frugal cooking ideas check out The Grocery Cart Challenge.
2 cups cooked chicken (give or take)
2 cups cooked white rice
2 cans green chile's (I use one for the sake of the mini me's)
2 cans cream of chicken (or mushroom or celery) This is my addition. My Mom uses only one can but what does she know?
8 ounces grated Velveeta (yes you can grate it just try it and see)
8 ounces grated colby/jack (I use cheddar sometimes, Mommie Dearest uses the jack blend)
Mix it all up and bake at 350 for 30 minutes uncovered. Now how easy is that? And you know it's good.