Dice breasts into bite size pieces and put in large bowl. Sprinkle all the seasonings in the bowl with the chicken and toss to coat.

Heat large skillet and olive oil over medium high heat. Add chicken and brown on all sides. Remove browned chicken and place in a 13x9 pan.

Drain the Rotel and add to hot skillet. Stir to loosen all the brown bits from bottom of pan. Stir in the cream of chicken soups until combined and heated through.

Pout sauce over chicken and spread out to cover all the chicken.

Top with shredded cheese and bake in 350 degree oven for 25 minutes or until bubbly and cheese is melted.

Remove from oven and serve over rice.