Ingredients:
* 1 can cream of mushroom soup
* 1 can cream of chicken soup
* 1 can red enchilada sauce
* 1 can diced green chilies
* 1 cup milk
* 4 cups cooked rice
* 12 skinless, boneless chicken thighs (or 6 skinless, boneless chicken breasts)
*
Method
Preheat oven to 350 degrees. Combine soups, enchilada sauce, chilies and milk in a saucepan and heat over medium heat until combined. Spread the cooked rice in a 9x13" baking dish, and stir about half of the soup mixture into rice. Lay chicken on top of rice mixture; pour remaining soup mixture over chicken. Cover with foil and bake for 50-60 minutes, or until chicken is done.
Notes:
Number of servings: 6
