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Cook the rice according to package directions and set aside.
In a large skillet over medium heat, melt 2 tablespoon of butter. Add the onions, garlic, and frozen peas and carrots. Saute the vegetables until onion is translucent. Remove from heat and set aside.
In a large bowl, add the soups and milk, mix to combine. Add the shredded cheese, rotisserie or cooked chicken, vegetables and cooked rice, gently mix everything together. Add salt and pepper to taste.
Pour the mixture into a greased 13 x 9 inch baking pan.
In a separate small bowl, melt the remaining 2 tablespoons of butter and combine with the Panko bread crumbs.
Sprinkle the bread crumb mixture evenly over the top of the casserole.
Baked the casserole in a preheated 350 degree oven and cook for 40 - 45 minutes.
Cook until mixture is bubble and the topping is golden brown.